| 5 | 11 | 199 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 min | 4 |
| 1 cup | Peach, canned, heavy syrup, drained |
| 1/2 cup | Raspberries |
| 1/4 cup | Slivered almonds |
| 475 ml | Vanilla ice cream, low fat (slightly defrosted) |
| 1 tbsp | Heavy whipping cream, 38% M.F. |
Lightly toast the sliced almonds by placing them on a baking sheet in a hot (400°F) oven for 2 minutes.
You can either slice the peach halves into smaller pieces, or leave them entire.
Place several scoops of ice cream in each of four dishes. Top with the peaches and raspberries.
Finish by topping with toasted almonds, or whipped cream and sauce of choice. Serve immediately.
| Fruit | 0.7 |
| Meat Alternative | 0.2 |
