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Strawberry, melon & ginger sundaes

Strawberry, melon & ginger sundaes

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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4

Let your taste buds tingle with this fruity low-fat pud

Nutrition: per serving
HighlightNutrientUnit
kcal168
fat2.2g
saturates0.6g
carbs30g
sugars10.3g
fibre1.5g
protein8.9g
low insalt0.4g
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Ingredients

  • 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

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.

  • 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 5.2 ratings
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