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Raspberry-Mango Sundae

EatingWell Serves Two

Your rating: None Average: 4.1 (57 votes)

Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.



READER'S COMMENT:
"portion size was too small to effectively puree in my blender, any suggestions? "
Raspberry-Mango Sundae

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 1/2 cup thawed frozen raspberries
  • 1 tablespoon sugar
  • 1/4 teaspoon lemon juice
  • 2 scoops of nonfat vanilla frozen yogurt
  • 1/2 mango, diced
  • 2 tablespoons chopped toasted nuts

Preparation

  1. Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts.

Nutrition

Per serving: 167 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 35 g carbohydrates; 4 g protein; 2 g fiber; 41 mg sodium; 210 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1/2 fruit, 1 1/2 other carbohydrate, 1/2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
2
Preparation/ Technique
No-cook
Meal/Course
Dessert
Type of Dish
Desserts, fruit
Ethnic/Regional
American
Publication
EatingWell Serves Two
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