Keep your new year’s resolutions on track with this low-kilojoule dessert.
Ingredients
- 1.8L ctn Peters Light & Creamy Classic Vanilla ice-cream
- 2 small ripe bananas
- 1 tbs lemon juice
- 1/2 tsp vanilla bean paste
- 200g pkt Weight Watchers Milk Chocolate Biscuits
- 1 1/2 tbs rice malt syrup
- 1 1/2 tsp raw cacao powder, sifted
- 2 tbs flaked almonds, toasted
- 10 cherries, to serve
Method
- Step 1Grease a 16 x 26cm (base measurement) slice pan. Line with baking paper, allowing sides to overhang. Place the ice-cream in a large bowl. Set aside for 10 minutes to soften.
- Step 2Meanwhile, place the bananas, lemon juice and vanilla bean paste in a small bowl. Use a fork to mash until almost smooth.
- Step 3Fold through ice-cream. Spread into prepared pan and cover with plastic wrap. Freeze for 8 hours or overnight until firm.
- Step 4Line a baking tray with baking paper. Place 10 biscuits, chocolate side up, on prepared tray. Remove ice-cream from pan and place on a clean chopping board. Working quickly, use a 5cm round cutter to cut 10 discs from ice-cream slab. Place 1 ice-cream disc on each biscuit. Top with another biscuit, chocolate side down, and gently press to seal. Place in the freezer for 4 hours or until firm.
- Step 5Meanwhile, to make chocolate sauce, place rice malt syrup and cacao powder in a bowl. Stir until smooth and combined. 6 Top each ice-cream sandwich with a spoonful of chocolate sauce. Sprinkle with toasted almonds and top with a cherry.
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
690 kj
Energy
6.6g
Fat Total
3.6g
Saturated Fat
1.4g
Fibre
2.2g
Protein
4mg
Cholesterol
77mg
Sodium
13.6g
Carbs (sugar)
25.2g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
0