Cooking with Cathy: Salsa Ice Cream
This week's recipe is a fabulous and easy summer dessert. And, it's diabetic friendly! I have had several requests from readers and viewers of my show for diabetic recipes. Well, here it is. I tried this one out last week on some of the shoppers at Central Market in Dallas and Plano and it was a hit! So, keep this one handy. I promise, you'll use it over and over again. Enjoy!
1 cup Chef Cathy's Mango Salsa
4 large fresh peaches, washed and sliced about 1/2" thick with skin on
1/2 stick unsalted butter
1 cup Splenda Brown Sugar * or 1/2 cup regular brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Favorite No Sugar Added Ice Cream or Angel Food Cake
Fresh mint for garnish
In a large skillet over medium-high heat, melt butter. Add Chef Cathy's Mango Salsa, peaches and brown sugar. Stir to incorporate. Add cinnamon and nutmeg. Simmer for 3 minutes, stirring occasionally. Remove from heat and spoon over ice cream or cake. Garnish with a sprig of fresh mint.
Video will be available shortly