Raspberry-Nut Sundaes

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.

• Ready In: 15 mins
• Serves: 8

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.