Desserts

Raspberry and coconut ice cream sundaes

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Ian Wallace

Save to favs/meal planning

See favs

Serves: 4

Time to make: 15 mins , plus cooling

Ingredients

More weights & measures

250g fresh or frozen raspberries, thawed
2 tablespoons water
2 tablespoons icingfrostingX sugar
4 scoops low-fat vanilla ice cream
2 tablespoons desiccated coconut, lightly toasted

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

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.

Save to favs/meal planning

See favs PRINT