Tested till perfect Strawberry Peach Sundaes
Strawberry Peach Sundaes
Photography by Matthew Kimura

Strawberry Peach Sundaes

Sundaes are decadent, right? Not always. This one certainly tastes sinful, but it's loaded with healthy fruit and nuts and lightened up with frozen yogurt instead of rich ice cream.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size Makes 4 servings

Ingredients

Raspberry Rhubarb Sundaes

  • 1/4 cup 1/4cupslivered almonds
  • 8 scoops 8scoopsvanilla frozen yogurt

Raspberry Rhubarb Sauce:

  • 3 cups 3cupschopped fresh rhubarb
  • 1 cup 1cupfrozen raspberries
  • 1/2 cup 1/2cupgranulated sugar
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Preparation

Raspberry Rhubarb Sauce:
In large microwaveable bowl, toss together chopped rhubarb, raspberries and granulated sugar; cover and microwave at high for 10 minutes or until rhubarb is tender but chunky. (Or combine in saucepan and bring to boil; simmer over medium heat for 15 minutes.) Let cool.

Meanwhile, in small toast almonds over medium heat until lightly browned, about 5 minutes. Set aside.

Place 1 scoop of the frozen yogurt in each of 4 dishes or glasses; top with half of the rhubarb sauce. Repeat layers. Sprinkle with almonds.

VARIATION:

Strawberry Peach Sundaes


Omit Raspberry Rhubarb Sauce and almonds.

In saucepan, combine 2 cups (500 mL) sliced peeled peaches or nectarines, 1/4 cup(50 mL) granulated sugar and pinch cinnamon; bring to boil over medium heat. Reduce heat to a simmer, stirring gently once or twice, until peaches are tender, about 10 minutes. Add 1 cup (250 mL) sliced strawberries; let cool.

In 4 glasses or bowls, alternatively layer sauce and frozen yogurt.

Garnish with 4 whole strawberries or go crazy and replace strawberries with blackberries or raspberries.

Strawberry Peach Sauce:
2 cups peeled peaches or nectarines
¼ cup granulated sugar
Pinch cinnamon
1 cup sliced strawberries
4 whole strawberries, for garnish

In saucepan, combine 2 cups (500mL) sliced peeled peaches or nectarines, ¼ cup (50mL) granulated sugar and pinch cinnamon; bring to a boil over medium heat. Reduce heat and simmer, stirring gently once or twice, until peaches are tender, about 10 minutes.

Add 1 cup (250 mL) sliced strawberries; let cool. In 4 glasses or bowls, alternately layer sauce and frozen yogurt.

Garnish with 4 whole strawberries or go crazy and replace strawberries with blackberries, blueberries or raspberries.

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