Pink Panther party floats
These healthy rhubarb sodas are naturally probiotic with a fresh spring flavour.
Serves: 8
Time to make: 30 mins
Ingredients
- 4 cups fresh red rhubarb
- 2 tablespoons honey
- 1 cup frozen raspberries
- 2 litres chilled soda water
- 440g light vanilla ice cream
- ½ cup freeze-dried raspberries, to garnish
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Instructions
1 Preheat oven to 180°C and line a small baking dish.
2 Into baking dish, place cleaned and roughly chopped rhubarb. Drizzle over honey and place in oven. Cook for 20 minutes or until soft, turning once during cooking. Remove from oven and cool slightly.
3 Place rhubarb (including juice) and berries into a blender and blitz until smooth, then pass mixture through a sieve (see tip).
4 Divide syrup among 8 mason jars and top with soda water. Place an ice cream scoop on top of each, sprinkle with freeze-dried raspberries and serve immediately.
HFG tip
Retain pulp to stir through plain yoghurt or as a topping for cereal or to use in baking.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 114cal
-
Kilojoules 480kJ
-
Protein 4g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 17g
-
Dietary fibre 2g
-
Sodium 60mg
-
Calcium 170mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
