Raspberry & Rosemary Sundaes Recipe
- 2 cups fresh or frozen raspberries
- 1/3 cup sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced fresh rosemary
- 1 tablespoon butter
- 3 cups peach ice cream
- 1. In a large skillet over medium heat, cook the raspberries, sugar, vinegar and rosemary in butter until heated through. Drizzle sauce over ice cream; serve immediately. Yield: 6 servings.
1 each: 202 calories, 7g fat (4g saturated fat), 20mg cholesterol, 44mg sodium, 33g carbohydrate (29g sugars, 3g fiber), 2g protein
Reviews for Raspberry & Rosemary Sundaes
"Put it on homemade vanilla ice cream. Quite tasty!! Will make again!"