Guilt-free gingernut sundae
(at time of publication)
- 2 tablespoons castor sugar
- 2 tablespoons water
- juice and zest of 1 lime
- 4 gingernut biscuits
- 400g low-fat plain yoghurt
- 2 mangoes, cubed
- 1 punnet (125g) blueberries
1 Place the sugar, water, lime juice and zest in a saucepan over medium heat. Stir until the sugar dissolves, then bring to the boil and simmer for 2 minutes. Leave to cool, then strain.
2 Place biscuits in a plastic bag and bash with a rolling pin until just crumbled.
3 Whisk the yoghurt and cooled syrup together. In a separate bowl, gently mix the mangoes and blueberries.
4 Split half of the fruit into four 200ml glasses and spoon over half of the yoghurt mix. Then sprinkle half of the crumbs and repeat, finishing with crumbs. Place in the fridge until ready to serve.
Don't top with crumbs until 30 minutes before serving, otherwise they will be too soggy.
Nutrition Info (per serve)
Total fat 1.9g
–Saturated fat 0.9g
Dietary fibre 4.1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.