I'd probably eat a shoe as long as it was covered in enough fruit topping.

When I was little, I didn't like chocolate. And I hated cake.

I hope you didn't hurt yourself falling off your chair when you read that. Yes, it's true. I was a very strange child. And my eating habits were pretty weird too. (corny joke noise here)

But alas, I have matured and I sure do love me some sweets every now and then. I don't know about you, but I'm a fruit kind of girl. Generally I will choose strawberry topping over hot fudge, though you can't go wrong with a nice combination of both! Here is my recipe for a fruit topping, followed by the ice cream sundae I made with it. My whole sundae was less than 200 calories, and low-fat!

The fruit sauce is SUPER easy and you can put on pretty much anything (though I don't recommend shoes). I use it for pancakes, waffles, ice cream, etc. In fact, put it on top of your 60-calorie Jello Temptations chocolate mousse, and the combination is almost too delicious. Plus, each 1/4 cup serving (which is quite a bit) is only about 40 calories depending on what fruits you use. The recipe here gives you 6 servings, 37 calories each.

Fruit Topping: (makes about 1 1/2 cups, or 6 servings)

• 1 lb. of berries of your choosing (I used 8 oz. strawberries, 4 oz. blueberries, and 4 oz. cherries)
• 1 tsp. cornstarch
• 1 tbsp. and 2 tsp. Truvia 
• about 10 drops of lemon juice

Wash fruit and remove any stems or pits. Cut larger berries into halves or quarters. (I have only used berries, but if you want to use another fruit, I say go for it! The recipe is pretty customizable and you can always cook it longer if you use firmer fruit.)

Put the fruit in a medium saucepan, add cornstarch, truvia, and lemon juice, and stir until mixed.

Cook on medium-low, stirring occasionally, until berries are soft and have reduced down to a chunky sauce, around 10-15 minutes. I smash them with my spoon while I'm stirring to help get the consistency I like.



Cook it down as smooth or as chunky as you like. If you want a completely smooth sauce, you can use a hand mixer or throw it in a blender after it is done cooking. Let it cool a bit before adding to ice cream, though I prefer the topping warm when I add it to pancakes and waffles. Make a batch and keep it in the fridge for whenever you need a little treat!

For my ice cream sundae, I used Edy's Slow Churned Cookies 'n Cream ice cream, which is low-fat and 120 calories for a 1/2 cup.



I am a huge fan of Skinny Cow as well, but it doesn't come in larger tubs. The single serving cups are pretty great though.

Here are the other toppings I used on my sundae...

The two in the middle are calorie free marshmallow and caramel toppings made by Walden Farms. Though I am skeptical that anything that is calorie free is too good to be true and probably not that great for you, I couldn't resist. They are made with Splenda, and tasted pretty darn good. I only used about a 1/2 tbsp. of each, and it was plenty! Next was a 1/4 cup of the fruit topping. I never buy chocolate syrup, but it was given to me by a friend who was moving away (thanks Kari!), so I threw on a 1/2 tbsp. of that (25 calories), and then a generous helping of some fat-free whipped cream. Throw on a cherry and you have a delectable and guilt-free sundae that I promise will take care of that sweet tooth.