Summer Fruit-Topped Sorbet Sundae

Summer Fruit-Topped Sorbet Sundae

Dress up store-bought sorbet with a fast-to-fix fruit topping with a touch of orange liqueur.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

4

servings

1
nectarine, chopped (1 cup)
3/4
cup fresh raspberries
3/4
cup fresh blueberries
2
tablespoons sugar
2
teaspoons orange-flavored liqueur or orange juice
1
pint (2 cups) lemon sorbet
4
thin ginger cookies
  1. In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
  2. Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
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.
Substitution
Use any combination of fresh summer fruit, such as chopped strawberries and peaches, in this delightful sundae topping.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 50mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 3g,
    • Sugars 44g),
  • Protein 1g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.