400 g, hulled and quartered
0% fat natural Greek yogurt
40 g, crushed
Low Fat Ice Cream
4 scoop(s), vanilla
- Put 150g strawberries and caster sugar in the bowl of a food processor and blitz to a smooth puree. Push through a fine sieve and discard any pips. Reserve 6 tablespoons of the puree.
- Swirl the remaining puree through the yogurt. Divide the yogurt and strawberry swirl between 4 sundae glasses and layer with the crushed meringue and the remaining strawberries.
- Top each glass with 1 scoop of low-fat vanilla ice cream then drizzle over the reserved strawberry puree to serve.