Raspberry and coconut ice cream sundaes
Serves: 4
Time to make: 15 mins , plus cooling
Ingredients
- 250g fresh or frozen raspberries, thawed
- 2 tablespoons water
- 2 tablespoons icing sugar
- 4 scoops low-fat vanilla ice cream
- 2 tablespoons desiccated coconut, lightly toasted
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Instructions
1 To make sauce, place a saucepan over a medium heat. Simmer water with 1 1/2 cups raspberries and the icing sugar for 2-3 minutes, or until berries are soft.
2 Remove from heat. Process in food processor until smooth. Sieve, discarding seeds.
3 Divide ice cream among 4 serving glasses. Drizzle with sauce. Serve with coconut and remaining berries.
Nutrition Info (per serve)
-
Calories 191 cal
-
Kilojoules 800 kJ
-
Protein 6 g
-
Total fat 5 g
-
Saturated fat 4 g
-
Carbohydrates 30 g
-
Sugar 25 g
-
Dietary fibre 3 g
-
Sodium 60 mg
-
Calcium 170 mg
-
Iron 0.5 mg
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.
