Berries Jubilee
If you don't want to have a flaming dessert, just leave off the brandy and spoon the warm berry mixture over ice cream. The cooked alcohol contributes only a negligible amount of carbohydrate, so the carbo rating is the same without the brandy.
Yield: 8 servings (serving size: 1/2 cup ice cream and 1/3 cup sauce)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 146
- Calories from fat: 0.0%
- Fat: 4.5g
- Saturated fat: 2.4g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 3.4g
- Carbohydrate: 21.7g
- Fiber: 2.4g
- Cholesterol: 11mg
- Iron: 0.2mg
- Sodium: 96mg
- Calcium: 136mg
Ingredients
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon grated orange rind
- 1/2 cup orange juice
- 1/2 cup water
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 2 tablespoons brandy
- 4 cups vanilla reduced-fat, no-sugar-added ice cream
Preparation
- 1. Combine first 3 ingredients in a large skillet. Stir in rind, juice, and water; bring to a boil. Cook 1 minute or until slightly thickened. Add berries; cook 3 minutes or until thoroughly heated.
- 2. Add brandy; cook 3 minutes. Spoon warm berry sauce over ice cream.
- carbo rating: 19
Berries Jubilee Recipe at a Glance
- COURSE: Desserts
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Sodium, Low Saturated Fat
- PUBLICATION: Oxmoor House
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