Vanilla ice cream In small saucepan, combine orange juice and cornstarch. Add raspberries, lemon rind and juice; cook over medium heat until slightly thickened, about 2 minutes. Remove from heat and let cool to room temperature. Peel, core and cut pears into wedges. Place scoop of ice cream in each serving dish; surround with pear wedges and spoon sauce over. Makes 4 servings.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 325.7mg||9 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 31.8g|
|Protein 1.1g||2 %|
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Calories per serving: 148
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