Yield: 4 Servings
|1½ cup||Frozen unsweetened raspberries; thawed|
|2 tablespoons||Powdered sugar|
|⅛ teaspoon||Almond extract|
|2 cups||Low-fat raspberry sherbet or peach ice cream|
From: diane <DIANELM@...>
Date: Sun, 28 Jul 1996 15:46:46 EDT To make sauce: Puree raspberries with sugar and almond extract in a blender or food processor. To assemble: Top each brownie with ½ cup sherbert and a quarter of raspberry sauce.
About 145 calories, 0.3 g fat (1% of calories), 0 mg cholesterol, 83 mg sodium, 2⅒ g dietary fiber
EAT-L Digest 27 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .