Raspberry-Mango Sundae

  • ½ cup thawed frozen raspberries
  • 2 packets Splenda
  • ¼ tsp. lemon juice
  • 2 scoops non-fat vanilla frozen yogurt
  • ½ mango, diced
  • 2 Tbsp. chopped toasted nuts

Puree raspberries, Splenda and lemon juice in a blender.  Serve over scoops of non-fat vanilla frozen yogurt with mango and nuts.

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