4 - 6
PersonalPoints™ per serving
99% fat-free plain yoghurt
40 g, nests variety, crushed
Reduced fat vanilla ice cream
120 g, (4 x 30g scoops)
- Process 150g of the strawberries in a food processor until a smooth purée. Push through a fine sieve and discard any seeds. Reserve 1/3 cup of purée.
- Place yoghurt in a medium bowl. Swirl remaining purée into yoghurt.
- Quarter remaining strawberries. Divide yoghurt mixture between 4 sundae glasses. Top with crushed meringue and quartered strawberries. Top with 1 scoop ice-cream and drizzle with reserved strawberry purée to serve.