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Recipe by Cooking Light May 1999


Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

195 calories; calories from fat 23%; fat 5g; saturated fat 2g; mono fat 2.1g; poly fat 0.6g; protein 3.8g; carbohydrates 30.9g; fiber 2.3g; cholesterol 9mg; iron 0.6mg; sodium 57mg; calcium 109mg.