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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 191cal
-
Kilojoules 800kJ
-
Protein 6g
-
Total fat 5g
-
–Saturated fat 4g
-
Carbohydrates 30g
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–Sugars 25g
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Dietary fibre 3g
-
Sodium 60mg
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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.
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