Warm Nectarine-Caramel Sundaes

Prep: 5 minutes; Cook: 5 minutes. The flesh of ripe nectarines is firmer than that of ripe peaches but should feel soft when gently squeezed.


4 servings (serving size: 1/3 cup ice cream, 1/4 cup nectarine mixture, and 1 teaspoon granola)

Recipe from

Oxmoor House

Nutritional Information

Calories 243
Caloriesfromfat 17 %
Fat 4.6 g
Satfat 2.5 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 3.7 g
Carbohydrate 45.6 g
Fiber 1.6 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 172 mg
Calcium 91 mg


1 tablespoon butter
1 1/2 cups chopped nectarines (about 2)
1/2 teaspoon fresh lemon juice
1/2 cup fat-free caramel sundae syrup (such as Smucker's)
1 1/3 cups vanilla low-fat ice cream
4 teaspoons low-fat granola without raisins


Melt butter in a large nonstick skillet over medium-high heat. Add nectarines; cook, turning occasionally, 5 minutes or until tender.

Remove from heat; add lemon juice and caramel syrup. Stir gently.

Place ice cream into 4 serving bowls; spoon nectarine mixture over ice cream. Sprinkle with granola.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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