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Yield: 4 servings
Ingredients
Sauce:
- 1 cup frozen blueberries
- 3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
- 2 Tbsp. Sugar substitute
Rest of ingredients:
- 2 cups low-fat vanilla ice cream
- 1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 176, Carbs: 25 g, Cholesterol: 5 mg, Fat: 7.6 g, Saturated Fat: 1.5 g, Fiber: 2.8 g, Protein: 3.9 g, Sodium: 50 mg, Calcium: 110 mg (Diabetic Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat)
By Terri
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