Yield
6 servings (serving size: 2/3 cup ice cream and 1 gingersnap).
Ingredients
* 4 cups vanilla low-fat ice cream, softened
* 1 cup diced plums (about 3 plums)
* 1 tablespoon finely chopped crystallized ginger
* 6 gingersnaps
Preparation
Combine first 3 ingredients in a freezer-safe container. Cover, and freeze until firm. Spoon ice cream into 6 small bowls, and crumble 1 gingersnap over each serving.
Nutritional Information
Calories: 177 (27% from fat)
Fat: 5.3g (sat 2.7g,mono 1.8g,poly 0.5g)
Protein: 4.1g
Carbohydrate: 29.8g
Fiber: 0.6g
Cholesterol: 15mg
Iron: 0.7mg
Sodium: 86mg
Calcium: 139mg
source by: myrecipes.com
recipes by: Cooking Light
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
Chunky Plum-and-Ginger Ice Cream
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