Ice cream sundaes
This easy recipe puts a fruity twist on a well-loved dessert. The crushed gingersnaps add a sweet yet spicy kick. You can experiment with different cookie and frozen yogurt combinations. Whatever cookies you use, gingersnaps included, make sure you use crunchy, not soft, chewy cookies. Be creative—and liberal—with the sliced fruit. Try sliced starfruit or chunks of pineapple, mandarin oranges, prickly pear, or papaya. You can also go more traditional with blueberries or peaches, if you like. The end result is a fast treat that would be a fun one to prepare with children, particularly on a hot summer afternoon.
Lowfat frozen yogurt
1⅓ cup(s), (in 1/3 cup scoops)
1 large, sliced
1 medium, peeled and sliced
2 average, crumbled
- Reserve some of the berries for decoration. In a mini food processor, puree the rest.
- Divide frozen yogurt between 2 sundae dishes. Top with the banana and kiwi slices; drizzle with the pureed berries. Sprinkle with gingersnap crumbs and decorate with reserved berries. Serve at once.