Sundaes are decadent, right? Not always. This one certainly tastes sinful, but it's loaded with healthy fruit and nuts and lightened up with frozen yogurt instead of rich ice cream.
- Portion size 4 servings
Ingredients
Raspberry Rhubarb Sauce:
Raspberry Rhubarb Sundaes:
Method
Raspberry Rhubarb Sauce:In large microwaveable bowl, toss together chopped rhubarb, raspberries and granulated sugar; cover and microwave at high for 10 minutes or until rhubarb is tender but chunky. (Or combine in saucepan and bring to boil; simmer over medium heat for 15 minutes.) Let cool.
Meanwhile, in small toast almonds over medium heat until lightly browned, about 5 minutes. Set aside.
Place 1 scoop of the frozen yogurt in each of 4 dishes or glasses; top with half of the rhubarb sauce. Repeat layers. Sprinkle with almonds.
VARIATION:
Strawberry Peach Sundaes
Omit Raspberry Rhubarb Sauce and almonds.
In saucepan, combine 2 cups (500 mL) sliced peeled peaches or nectarines, 1/4 cup(50 mL) granulated sugar and pinch cinnamon; bring to boil over medium heat. Reduce heat to a simmer, stirring gently once or twice, until peaches are tender, about 10 minutes. Add 1 cup (250 mL) sliced strawberries; let cool.
In 4 glasses or bowls, alternatively layer sauce and frozen yogurt.
Garnish with 4 whole strawberries or go crazy and replace strawberries with blackberries or raspberries.
Strawberry Peach Sauce:
2 cups peeled peaches or nectarines
¼ cup granulated sugar
Pinch cinnamon
1 cup sliced strawberries
4 whole strawberries, for garnish
In saucepan, combine 2 cups (500mL) sliced peeled peaches or nectarines, ¼ cup (50mL) granulated sugar and pinch cinnamon; bring to a boil over medium heat. Reduce heat and simmer, stirring gently once or twice, until peaches are tender, about 10 minutes.
Add 1 cup (250 mL) sliced strawberries; let cool. In 4 glasses or bowls, alternately layer sauce and frozen yogurt.
Garnish with 4 whole strawberries or go crazy and replace strawberries with blackberries, blueberries or raspberries.
