How about a sundae?! Sunday, July 20th is National Ice Cream Day!!
For Ice Cream Sunday we found a low-calorie, great tasting, sundae everyone can enjoy.
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation’s population. Since Summer Sundae’s are now officially a national tradition, we should all be able to partake.
In honor of the day we added this awesome sundae, that is almost like pie without the crust.
This easy to make Roasted Peach Sundae satisfies that summer sweet tooth, and adds good healthy fruit and yogurt. I love it because it has my favorite fruit (peaches). But, you could just as easily use apricots if you choose.
You can substitute the frozen yogurt with non-fat ice cream. But, now days there are some very rich frozen yogurts that are extremely decadent. Also, simple chocolate sauce is non-fat so not too much of a splurge if someone wants to splash a bit on the top.
- 3 ripe peaches, or apricots, halved and pitted
- 1 tablespoon brown sugar
- 2 teaspoons lemon juice
- 3 cups nonfat vanilla frozen yogurt
- 6 gingersnaps, or gram crackers, crumbled (optional)
- Preheat oven to 425°F.
- Coat a baking sheet with cooking spray or oil.
- In a large mixing bowl, mix the peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet.
- Roast until the peaches are tender, 20 to 30 minutes.
- If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.
- Top each peach half with a ½-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps or gram crackers (if you're using them).
- Serve immediately.
Photo originally posted on eatingwell.com.
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