Raspberry-Mango Sundae

Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.

Recipe 2 servings; Active Time: 10 minutes; Total Time: 10 minutes

INGREDIENTS

1/2 cup thawed frozen raspberries

1 tablespoon sugar

1/4 teaspoon lemon juice

2 scoops of nonfat vanilla frozen yogurt

1/2 mango, diced

2 tablespoons chopped toasted nuts

PREPARATION

Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts.

NUTRITION

Per serving: 167 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 35 g carbohydrates; 4 g protein; 2 g fiber; 41 mg sodium; 210 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1/2 fruit, 1 1/2 other carbohydrate, 1/2 fat