Recipe by Cooking Light June 1997

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Yield:
4 servings (serving size: 1/2 cup ice cream, 1/2 cup fruit, 1 tablespoon syrup, and 1 teaspoon pistachios)
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Ingredients

Ingredient Checklist

Directions

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  • Combine first 3 ingredients in a bowl; stir well. Cover and chill 30 minutes.

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  • Spoon ice cream into stemmed glasses; top with fruit mixture and syrup. Sprinkle with pistachios. Serve with a sugar cookie, if desired.

Nutrition Facts

229 calories; calories from fat 28%; fat 7.2g; saturated fat 2.3g; mono fat 3.6g; poly fat 0.8g; protein 5g; carbohydrates 38.4g; fiber 2.7g; cholesterol 9mg; iron 1mg; sodium 93mg; calcium 115mg.
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