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Nectarine and Raspberry Sundae

You won't miss the ice cream in this 70-calorie dessert from Curtis Stone.

Per Serving: Calories 70, Total Fat 0g, Sat Fat 0g, Cholesterol 0mg, Sodium 20mg, Total Carb 13g, Dietary Fiber 1g, Sugar 7g, Protein 6g
Yield: Serves 4


  • 1 half pint basket fresh raspberries
  • 2 ripe nectarines, pitted and cubed
  • 1 cup nonfat Greek yogurt


  1. Place 1/2 of the raspberries in a blender or food processor, and process until smooth.
  2. Strain the raspberry puree through a fine mesh sieve into a small bowl, pressing on the solids with a rubber spatula. Discard the solids. Set the sauce aside.
  3. Layer the nectarines, yogurt, and raspberry sauce in four small glasses. Garnish with the remaining raspberries, and serve immediately.

Source: Chef Curtis Stone for Biggest Loser

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