See more
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Strawberries Romanoff Sundaes

Cooking Light MAY 1999

  • Yield: 6 servings (serving size: 1/3 cup strawberry sauce, 1/2 cup ice cream, and 1 teaspoon nuts)


  • 2 cups quartered strawberries
  • 1/4 cup triple sec (orange-flavored liqueur)
  • 3 tablespoons sugar
  • 1 1/4 cups sliced strawberries
  • 3 cups vanilla low-fat ice cream
  • 2 tablespoons chopped pistachios, toasted
  • Mint leaves (optional)


Combine first 3 ingredients in a blender, and process until smooth. Combine the strawberry puree and sliced strawberries in a bowl; cover and chill.

Serve the strawberry mixture over the ice cream. Sprinkle with nuts. Garnish sundaes with mint leaves, if desired.

Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 23%
  • Fat: 5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.8g
  • Carbohydrate: 30.9g
  • Fiber: 2.3g
  • Cholesterol: 9mg
  • Iron: 0.6mg
  • Sodium: 57mg
  • Calcium: 109mg

Go to full version of

Strawberries Romanoff Sundaes recipe