This strawberry and chocolate sundae is indulgence in a glass.
Ingredients
- 8 scoops vanilla ice-cream
- 1/3 cup chocolate dessert sauce
- 250g strawberries, hulled, sliced (see note)
- 3/4 cup thickened cream, whipped
- Chocolate sprinkles, to decorate
Method
- Step 1Divide half the ice-cream between 4 serving glasses. Drizzle with half the chocolate sauce and add half the strawberries. Repeat layers.
- Step 2Dollop whipped cream over strawberries. Top with chocolate sprinkles. Serve.
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1772 kj
Energy
34g
Fat Total
22g
Saturated Fat
1g
Fibre
5g
Protein
86mg
Cholesterol
79.19mg
Sodium
21g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
If strawberries aren’t in season, use frozen berries instead.
Variations:
For a salted caramel knickerbocker glory, replace chocolate with caramel dessert sauce mixed with 1⁄4 teaspoon of sea salt flakes, strawberries with sliced bananas and top with chopped peanuts.
For a touch of the tropics, use passionfruit pulp instead of chocolate sauce and fold in chopped, roasted macadamias and top with dessicated coconut.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
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