- 0:30 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Keep cool in your sundae best and enjoy this simple strawberry and caramel dessert.
Ingredients
- 1/2 cup brown sugar
- 60g butter, chopped
- 1/2 cup thickened cream
- 1 litre vanilla ice-cream
- 250g strawberries, hulled, sliced
- 4 butternut snap cookies, finely chopped
Method
- Step 1Place sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Bring to a simmer. Simmer for 4 minutes or until slightly thickened. Set aside to cool for 20 minutes.
- Step 2Place 2 scoops ice-cream in each dish. Top with strawberries. Drizzle each with 2 tablespoons caramel sauce. Sprinkle with cookie. Serve.
- High protein
- Low sodium
Nutrition
2664 kj
Energy
41g
Fat Total
27g
Saturated Fat
1g
Fibre
8g
Protein
118mg
Cholesterol
212.08mg
Sodium
51g
Carbs (sugar)
58g
Carbs (total)
All nutrition values are per serve
Notes
Caramel sauce makes about 1 cup. Store any leftover sauce in an airtight container in the fridge for up to 3 days.
Variation: Replace butternut snap biscuits with crushed meringues or ginger snap biscuits.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
0
