By Dana Jacobi for the American Institute for Cancer Research

From Memorial Day through Labor Day, as a kid I did anything to be asked to stay for dinner by my best friend’s mother. Debby’s mother was not much of a cook, but every night during what they considered summertime, she served ice cream for dessert.

In our health-conscious time, this may sound unwise, but you got one modest scoop of vanilla or chocolate ice cream, served in a bowl. The ice cream was topped with a drizzle of Hershey’s chocolate syrup and no seconds were allowed. So along with the experience of enjoying treats in moderation, we learned portion control.

Keeping these smart habits in mind, recently I set out to make an improved nightly ice cream treat to enjoy during the summer. To cut down on the calories and fat, I confess to switching from ice cream to frozen yogurt. But the chocolate sauce I created is, in my opinion, even better than Hershey’s. Hitting the cold yogurt, it turns thick and gooey, while its deep, dark flavor better fits today’s interest in chocolate and tastes more intense.

For the 4th of July, on birthdays and other special occasions, I turn this treat into a full-blown sundae by adding lovely fresh berries and a sprinkling of toasted almonds.

Berry Chocolate Sundae

  • Sauce
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup Dutch process cocoa powder
  • Pinch of salt
  • 1/2 cup evaporated milk
  • 1 oz. dark (72 percent) chocolate, chopped; or 2 Tbsp. 70% cocoa chocolate chips
  • 1 tsp. vanilla extract
  • Sundae
  • 2 Tbsp. sliced almonds
  • 1 cup blackberries
  • 1 cup blueberries
  • 8 large strawberries, hulled and quartered lengthwise
  • 1 tsp. vanilla extract
  • 1 cup reduced-fat vanilla frozen yogurt

Place sugar, cocoa powder, and salt in heavy, small saucepan. Gradually stir in milk while heating over medium heat, whisking, until combined and smooth. Continue cooking until sauce begins to bubble around edges. Off heat, add chocolate and vanilla extract and whisk until sauce is smooth. Set aside until sauce cools to room temperature. Transfer sauce to container, cover tightly and refrigerate. The sauce thickens as it chills. It will keep for up to five days. Makes 3/4 cup sauce.

Preheat oven to 350 degrees F. Spread almonds on baking sheet and bake for 6-8 minutes, until golden, stirring after 4 minutes. Transfer nuts to a plate and cool to room temperature. Wrapped in foil, toasted nuts keep for 3 days at room temperature.

Place berries and vanilla in mixing bowl and toss with fork until the berries look moist. Set aside for 30 to 60 minutes to let berries marinate.

To serve, divide berries among four wide shallow bowls. Add 1/4 cup scoop of the yogurt to each bowl. Spoon 2 tablespoons chocolate over yogurt and sprinkle on some of the almonds.

Makes 4 servings.

Per serving: 220 calories, 7 g total fat (3 g saturated fat), 40 g carbohydrate, 
5 g protein 5 g dietary fiber, 40 mg sodium.

Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

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The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $91 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.