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.

Yield: 4 servings (serving size: 1/3 cup ice cream, 1/4 cup nectarine mixture, and 1 teaspoon granola)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 17%
  • Fat: 4.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.7g
  • Carbohydrate: 45.6g
  • Fiber: 1.6g
  • Cholesterol: 11mg
  • Iron: 0.4mg
  • Sodium: 172mg
  • Calcium: 91mg


  • 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


  1. Melt butter in a large nonstick skillet over medium-high heat. Add nectarines; cook, turning occasionally, 5 minutes or until tender.
  2. Remove from heat; add lemon juice and caramel syrup. Stir gently.
  3. Place ice cream into 4 serving bowls; spoon nectarine mixture over ice cream. Sprinkle with granola.
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