Raspberry and coconut ice cream sundaes
(at time of publication)
- 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
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)
Total fat 5g
–Saturated fat 4g
Dietary fibre 3g
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