|Unsweetened frozen raspberries||1 Cup (16 tbs), thawed|
|Lemon juice||1⁄2 Teaspoon|
|Butter||1 Teaspoon (Unsalted)|
|Canned juice packed peach halves||2 , patted dry|
|Low carb vanilla ice cream||1 Cup (16 tbs)|
1. Puree raspberries and any juice in a blender. Set a strainer over a bowl and transfer berries to strainer. Press berries to release juice.
2. Melt butter in a small nonstick skillet over medium heat. Add peach halves, cut sides down, and cook until lightly browned, about 5 minutes. Turn with tongs and cook until browned, 2 to 3 minutes longer.
3. Scoop 1/2 cup ice cream into 2 small bowls or dessert cups. Top each with a peach half and 1 generous tablespoon raspberry sauce.