Here’s a quick and easy summer dessert, perfect for a warm summer’s day. It fits in with the Bonus 100kcals on Step 4 and 5. You can use raspberry or mixed berry frozen yoghurt and fresh raspberries instead of strawberries. Lemon frozen yoghurt also works well but avoid the more creamy tubs in the supermarket freezer cabinets and check the labels. You’re looking for no more than 100kcals per 100g frozen yoghurt.
Prep Time: 10 minutes
Steps: 4 and 5
2 x 30g scoops strawberry frozen yoghurt
4 mini meringues, gently crushed
2 tsp lemon curd
100g strawberries, hulled
2 tsp 0% fat Greek yoghurt
Grated zest of 1 lemon or 2 sprigs of mint
1. Remove the yoghurt from the freezer about 5 minutes before making the dessert to allow it to soften slightly.
2. Take 2 sundae glasses or small glass jars and put a scoop of the frozen yoghurt in each one. Sprinkle some of the crushed meringues over the top and drizzle with lemon curd.
3. Slice most of the strawberries, keeping back 2 whole ones for decoration, and arrange half of them over the meringue.
4. Continue layering up the glasses in this way and top each one with a teaspoon of yoghurt and a whole strawberry. Sprinkle with the lemon zest or add a sprig of mint and serve immediately.
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For more information regarding the Steps please contact a Consultant.
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