Make this dessert a part of an easy banquet for the whole family to enjoy this Christmas!
Ingredients
- 1 cup caster sugar
- 500g raspberries
- 2 tablespoons lime juice
- 2 tablespoons fresh mint leaves
Method
- Step 1Grease a 7cm-deep, 8cm x 17cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Place sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 3 minutes or until dissolved. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 5 minutes. Remove from heat. Cool completely.
- Step 2Blend raspberries, lime juice and mint leaves until smooth. Transfer to a large bowl. Add sugar mixture and 200ml cold water. Stir to combine. Pour into prepared pan. Freeze for 1 hour, stirring every 15 minutes. Cover surface with plastic wrap. Freeze overnight or until firm.
- Step 3Remove plastic wrap. Turn onto a plate. Slice. Serve.
- Diabetes friendly
- Heart friendly
- High carb
- High fibre
- Low cholesterol
- Low fat
- Low kilojoule
- Low sodium
- Vegan
- Vegetarian
Nutrition
577 kj
Energy
4g
Fibre
1g
Protein
0.85mg
Sodium
31g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a menu.
Super saver: Use 500g frozen raspberries instead of fresh and save around $5.67 in total.
- Author: Kim McCosker & Rachael Bermingham
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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