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Healthnotes Index:

Ice Milk Fruit Sundae

Ice Milk Fruit Sundae: Main Image

Quick Facts

Servings: 8
Cook Time: 10 min.
For a delicious dessert that's lower in fat, try this scrumptious fruit sundae.


  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/2 cup currant jelly
  • 1 Tbs lemon juice
  • 1 Tbs cornstarch
  • vanilla ice milk
  • 4 cups assorted fresh fruit


  • Bring raspberries and jelly to boil in small saucepan. Combine lemon juice and cornstarch; stir into raspberry mixture. Bring to boil, stirring constantly. Boil 1 minute or until clear and thickened, stirring constantly. Press through sieve; cool.
  • For each sundae, place ice milk in serving dish; surround with fruit. Top with 2 tablespoons sauce.

Ingredient Substitution: If you can't find currant jelly, substitute with raspberry, plum or another favorite jelly, especially one that is slightly tart.

Nutrition Facts

Calories 275
  Calories from Fat 26 (9%)
(5%)Total Fat 3g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(4%)Cholesterol 11mg
(4%)Sodium 105mg
(5%)Potassium 176mg
Total Carbohydrate 64g
(59%)Dietary Fiber 15g
Sugars 43g
Sugar Alcohols 0g
(11%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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