Sangria Sundaes

January/February 1995

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Fresh lime juice, clementines and orange marmalade combine with red wine for a sangria-inspired sauce. Serve while it is still warm from the pan or made ahead and serve cold.

Sangria Sundaes

Makes: 4 servings

Active Time:

Total Time:


  • 1/2 cup dry red wine
  • 3 tablespoons orange marmalade
  • 2 clementines or tangerines, peeled, segmented and halved
  • 1/2 teaspoon lime juice
  • 3 cups nonfat vanilla frozen yogurt


  1. Bring wine to a boil in a small saucepan over medium-high heat. Cook until reduced to 2 tablespoons, 6 to 8 minutes. Add marmalade and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in clementines (or tangerines) and lime juice. Let cool slightly.
  2. At serving time, scoop frozen yogurt into 4 dessert dishes and spoon the reserved sauce over the top.


Per serving: 223 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 44 g carbohydrates; 8 g protein; 1 g fiber; 106 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin C (29% daily value).

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate

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