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Berry ice-cream sundaes

Berry ice-cream sundaes

3
Points®
Total Time
3 hr 15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Moderate

Ingredients

Banana(s)

3 medium, chopped

Cocoa powder

1 tbs

Cornflour

2 tsp, gluten-free variety

Skim milk

½ cup(s), (125ml)

Maple syrup

1½ tbs

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Fresh blueberries

250 g

Fresh raspberries

250 g

Roasted almonds

1 tbs, chopped, toasted

Instructions

  1. Place banana in a small airtight container and freeze for 3 hours or until frozen.
  2. Combine cocoa, cornflour and one-third of the milk in a small saucepan over medium heat. Stir until smooth. Add remaining milk and bring to the boil, stirring. Reduce heat and simmer, stirring, for 1 minute or until thickened. Add syrup and stir to combine. Set sauce aside to cool (see Notes).
  3. Process frozen banana and yoghurt in a food processor until smooth and combined. Spoon mixture into a piping bag fitted with a 2cm fluted nozzle and place in the freezer for 30 minutes or until firm enough to pipe.
  4. Divide berries among 4 serving bowls. Pipe over yoghurt mixture and drizzle with chocolate sauce. Sprinkle with almonds to serve.

Notes

This chocolate sauce can be served warm or cold. Add it: 1 tbs toasted shredded coconut to serve. Swap it: Skim milk for unsweetened almond milk.