• 2 Tbs. butter
• 1/2 cup packed light brown sugar
• 3 Tbs. heavy cream
• 2 graham crackers
• 1 Tbs. semisweet chocolate chips
• 2 cups Driscoll's raspberries
• 1/4 cup unsweetened whipped cream

Place all the butterscotch ingredients into a small saucepan and bring to a boil, stirring. Boil 2-3 minutes until sauce is thick and rich. Set aside while assembling sundae.

Snap the crackers in half and place one piece on bottom of each sundae glass. Divide the berries between the glasses and scatter the chips over the berries.

Drizzle the warm butterscotch over the berries and chocolate. Top with whipped cream. Serve.

Per serving: calories 249, fat 11.9g, 41% calories from fat, cholesterol 34mg, protein 1.1g, carbohydrates 37.1g, fiber 4.4g, sugar 35.1g, sodium 21mg, diet points 5.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 2.2, Sugar: 1.6, Very lean meat protein: 0.0

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