Triple Berry Ice Cream Topping Recipe





This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and ProYo, but all my opinions are my own. #pmedia #ProYoHighProteinIceCream http://my-disclosur.es/OBsstV

Lately, I have been on the hunt for a dessert that will hit the spot for my picky pregnancy tastebuds.

As most of you know, the first trimester has left me exhausted during most days over the last couple months.  Combine pregnancy fatigue with four energetic kids, and I am really valuing a little quiet during nap time lately.  I've been avoiding the to-do list, keeping my laptop closed, and taking that time to refresh during the day.  It's really helped me to recoup and be ready to handle the pre-dinner chaos!  I either take a nap, or I settle on the couch with a book or the remote...and ideally I want some sweet treat that I can enjoy every now and then all by my lonesome!

During some of my pregnancies I craved anything sweet, and it didn't even matter what it was.  But this time around heavy, overly fatty desserts just sound gross.  But at the same time, my sweet tooth is demanding to be satisfied!  It's a real conundrum.



However, I recently discovered ProYo Low Fat High Protein Ice Cream!  This is a type of ice cream that uses less fat and a high protein content in it's formulation, so I had to give it a try.  





I picked up a few different flavors at King Soopers, and I wanted some sort fruit sauce to top it with that would also be less sweet than traditional ice cream toppings...so I came up with this triple-berry ice cream topping recipe to enjoy with my ProYo Low Fat High Protein Ice Cream!  I'm really happy with how the sauce, and my dessert, turned out - I didn't douse the fruit in sugar, so the berries kept that slightly tart taste, which is perfect on top of sweet ice cream.



Triple Berry Ice Cream Topping

1 1/2 c. of blueberries, blackberries, and strawberries (frozen)
2 tbsp. sugar
1/4 c. cranberry juice

1. Combine all ingredients in a small saucepan over low heat, until fruit is thawed and sugar is melted.

2. Mash berries up until desired chunkiness is reached for your sauce.

3. Increase to medium heat and let mixture reach a rolling boil.  Boil for five minutes.  

4.  Remove from heat and pour into glass container.  Refrigerate until cool, and serve over your favorite ice cream!  




The topping should keep for one week in the refrigerator, and this recipe produces about 3/4 c. of topping.  I would double the recipe if you intend to share with guests (hint: ProYo Low Fat High Protein Ice Cream is also soy-free and gluten-free, which is really useful to keep in mind when I'm entertaining since some of my friends have food sensitivities).

I tried this triple-berry topping over the Vanilla Bean flavor, and I thought the flavors mixed together well (I also think it would be good on top of the Coconut flavor)!  ProYo Low Fat High Protein Ice Cream uses a sugar and xylitol blend, so despite having a lower sugar content, it tastes just as sweet and delicious as normal ice cream.  I thought this made the tart berry topping a perfect counter.  The next flavor I'm going to try...Dark Chocolate Toffee!  Yum.




If you'd like to try ProYo Low Fat High Protein Ice Cream, ProYo has a great coupon right now for buy one 14 oz. container, get one free - available now through 7/7, while supplies last!  ProYo High Protein Low Fat Ice Creams are available nationwide at Kroger and other Banner stores. You can find a store that carries it by using this store locator!

What is your favorite ice cream topping?  
Maybe I'll get some ideas for another homemade topping recipe in the future!








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