Strawberry, melon & ginger sundaes
- Good Food team
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Serves 4
Easy
Cook: 25 mins
A star rating of 5 out of 5.3 ratingsRate
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Let your taste buds tingle with this fruity low-fat pud
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Ingredients
Nutrition
Units:
MetricUS
-
½ medium cantaloupe melon
(about 350g/12oz), skinned and cut into chunks
-
250g strawberry
hulled and sliced
-
4 ginger
biscuits, roughly crushed (try Fox's Crinkle Crunch)
-
2 pieces of stem ginger
in syrup (about 25g/1oz), chopped, plus 2 tsp of syrup from the jar
-
2 x 150g / 5oz pots Greek yogurt
-
4 tsp light muscovado sugar
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Nutrition: per serving
-
kcal168
-
fat2.2g
-
saturates0.6g
-
carbs30g
-
sugars10.3g
-
fibre1.5g
-
protein8.9g
-
salt0.4g
low
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Method
-
step 1
Gently mix the melon and strawberries together in a large bowl with a spoon or your hands, then pile half into four glass tumblers. Sprinkle with half the biscuit crumbs.
-
step 2
Stir the chopped ginger and syrup into the yogurt and spoon into the tumblers. Pile the rest of the fruit on top, then scatter with the remaining crumbs.
-
step 3
Sprinkle a teaspoon of muscovado sugar on top of each dessert and chill until ready to serve (up to 2 hours ahead) – the sugar will gradually melt to give a yummy toffee flavour.
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step 4
Take out of the fridge about 15 minutes before serving, so they are not too chilled.
Recipe from Good Food magazine, June 2003
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A star rating of 5 out of 5.3 ratings
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