Sorbet fizz
The perfect fruity dessert for last minute al fresco dining - and it's fat-free too!
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
No cook
Vegetarian, Low-fat
- Arrange the strawberry slices in the bottom of 2 pretty, long-stemmed glasses, then top each with 2 scoops of raspberry sorbet. Pour over the elderflower drink and serve straight away.
Make it tropical
Asian Fruit Sorbet: Spoon 2 tbsp chopped pineapple and half a passion fruit into the bottom of each glass. Top each with 2 scoops mango sorbet, 50ml each pineapple juice and coconut milk and a splash Malibu, if you like. 85g-100g/3oz-4oz demerara sugar Heat grill to high. Stone and slice the peaches. Place the biscuits in a plastic food bag and crush with a rolling pin. Arrange the peaches and the crumbled biscuits in the bottom of
Per serving
136 kcalories, protein 0g, carbohydrate 35g, fat 0 g, saturated fat 0g, fibre 0g, sugar 33g, salt 0.04 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4536/
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Ingredients
- 2 strawberries , sliced
- 4 scoops raspberry sorbet
- 100ml/3½ fl oz sparkling elderflower drink
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Prawn, grapefruit & avocado salad
A side or main, this versatile salad combines classic flavours with a fresh twist
2
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
No cook
Vegetarian, Low-fat
Fat-free pud
Ingredients
- 2 strawberries , sliced
- 4 scoops raspberry sorbet
- 100ml/3½ fl oz sparkling elderflower drink
Per serving
136 kcalories, protein 0g, carbohydrate 35g, fat 0 g, saturated fat 0g, fibre 0g, sugar 33g, salt 0.04 g
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24 February 2008
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