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 Oxmoor House

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. 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. 2. Add brandy; cook 3 minutes. Spoon warm berry sauce over ice cream.
  3. carbo rating: 19
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