When I was a child, I don’t think I ever saw my mother drink unless we were on the occasional vacation and she ordered a piña colada. I do, however, distinctly remember her spooning a touch of Kahlùa over her vanilla ice cream a fair number of times—and every time, she had a big smile on her face as she ate it. I remember her looking so happy. So in honor of her, I created this scrumptious sundae.
Recipe information
Yield
makes 1 sundae
Ingredients
1/2 cup fat-free churned vanilla ice cream (I used Breyer’s Double Churn)
2 teaspoons chocolate syrup
1 1/2 teaspoons Kahlùa liqueur
1 tablespoon fat-free aerosol whipped topping
Preparation
Step 1
Spoon the ice cream into a wineglass (a small bowl is okay too). Drizzle the chocolate syrup and Kahlùa evenly over the top. Top with the whipped topping. Serve immediately.
nutrition information
Step 2
Calories: 155
Step 3
Protein: 4g
Step 4
Carbohydrates: 33g
Step 5
Trace Fat
Step 6
Trace Saturated Fat
Step 7
Trace Cholesterol
Step 8
Fiber: 3g
Step 9
Sodium: 62mg
Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.
Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
