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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Yummy raspberries/toasted nuts/ice cream make a definite statement. So here it is! If fresh raspberries are not available, use frozen, thawed according to pkg directions. Ingredients:
1/2 cup butter (no subsitutions) |
1/2 cup packed light brown sugar or 1/2 cup splenda brown sugar blend |
1 1/2 cups honey-roasted cashews or 1 1/2 cups honey-roasted almonds, coarsely chopped |
1 teaspoon lemon zest |
2 cups fresh raspberries, or frozen |
2 pints ice cream or 2 pints sorbet |
Directions:
1. In a large skillet melt butter, stir in brown sugar until melted.
2. Cook, stirring frquently, over medium heat until boiling.
3. Reduce heat to medium-low.
4. Cook and stir for 1 minute.
5. Remove from heat.
6. Add raspberries, nuts, and lemon peel, stir very gently to coat.
7. Scoop ice cream and/or sorbet into 8 small dessert cups.
8. Top with raspberry mixture.
9. Serve immediately.
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