In a Bowl or Pot
Strawberry-Vanilla Sundaes with Summery Fruit
1 small mango, peeled, seeded, and cut into ½-inch dice
1 cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries
1 tablespoon sugar
Pinch salt
1 pint strawberry sorbet
1 pint fat-free vanilla ice cream
1 Gently toss together mango, blueberries, blackberries, raspberries, sugar, and salt in medium bowl. Let stand at room temperature until sugar is dissolved and juices are released, about 10 minutes.
2 Place ⅓-cup scoop each of sorbet and ice cream in each of 6 shallow bowls; top evenly with fruit mixture and serve at once.
PER SERVING (⅓ cup sorbet, ⅓ cup ice cream, and about ½ cup fruit): 194 Cal, 1 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 58 mg Sod, 48 g Carb, 34 g Sugar, 6 g Fib, 2 g Prot, 66 Calc.
Healthy Extra
Add a classic sundae fruit—banana—to this dessert. Slice a medium banana and divide evenly among the sundaes.