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Peach-Bourbon Ice Cream Sauce
Diabetic Living Magazine
“Take advantage of fresh summer peaches and whip up this peach-bourbon ice cream sauce. It tastes incredible on butter pecan ice cream, but you'll love it on plain vanilla, too!”
2 teaspoons packed brown sugar or brown sugar substitute equivalent to 2 teaspoons brown sugar (see Tip)
½ teaspoon cornstarch
1 tablespoon butter
3 medium peaches, peeled if desired, pitted and sliced (about 3 cups)
1 tablespoon bourbon or water
3 cups low-fat or light butter pecan ice cream
1In a small bowl, combine brown sugar and cornstarch; set aside. In a medium skillet or saucepan, heat butter over medium heat just until melted. Remove from heat; add peaches, brown sugar mixture and bourbon. Return to heat. Cook for 2 to 3 minutes or until mixture begins to bubble, stirring occasionally. Cook and stir for 1 minute more. Remove from heat. Cool about 20 minutes. Serve warm with ice cream.
Tip: If using sugar substitutes, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 teaspoons brown sugar. (If using Sweet'N Low® Brown, use ½ teaspoon.) Nutrition Facts Per Serving with Substitute: Same as below, except 180 calories, 26 g carbohydrate.