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Summer Fruit-Topped Sorbet Sundae

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Summer Fruit-Topped Sorbet Sundae
  • Prep 10 min
  • Total 40 min
  • Servings 4
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Dress up store-bought sorbet with a fast-to-fix fruit topping with a touch of orange liqueur.
Updated Jun 18, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Use any combination of fresh summer fruit, such as chopped strawberries and peaches, in this delightful sundae topping.

Nutrition

250 Calories, 1g Total Fat, 1g Protein, 57g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
50mg
2%
Potassium
150mg
4%
Total Carbohydrate
57g
19%
Dietary Fiber
3g
13%
Sugars
44g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
4%
4%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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