Dress up store-bought sorbet with a fast-to-fix fruit topping with a touch of orange liqueur.
nectarine, chopped (1 cup)
cup fresh raspberries
cup fresh blueberries
teaspoons orange-flavored liqueur or orange juice
pint (2 cups) lemon sorbet
thin ginger cookies
In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.
When purchasing nectarines, look for smooth, unblemished skins. A good nectarine will be firm but not rock hard. For optimum eating, ripen them at room temperature for two to three days until they are slightly soft along the seam.
Use any combination of fresh summer fruit, such as chopped strawberries and peaches, in this delightful sundae topping.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.