Chewy Ice Cream Sundae

• 1 1/2 cups water • 1/2 cup uncooked grano • 1/2 (10-ounce) package frozen raspberries, thawed, or 1 pint fresh raspberries • 2 teaspoons sugar • 1 teaspoon honey • 1 pint vanilla low-fat ice cream

1. Bring 1 1/2 cups water to a boil; add grano. Simmer, covered, 50 minutes or until tender. Drain and chill. Place the berries, sugar, and honey in a blender or food processor; process until smooth. Drain the mixture through a fine sieve over a bowl, if desired; discard any solids.

2. Divide ice cream among 4 small bowls. Top each serving with 1/3 cup grano (you'll have a bit left over) and 1 tablespoon raspberry mixture. Serve immediately.

Yield: 4 servings (serving size: 1/3 cup grano and 1/2 cup ice cream, plus sauce).

CALORIES 209; FAT 3g (sat 1g,mono 0.0g,poly 0.0g); PROTEIN 5g; CHOLESTEROL 5mg; CALCIUM 114mg; SODIUM 48mg; FIBER 5g; IRON 1mg; CARBOHYDRATE 42g

Recipe Copyright health magazine.