Summer Berry Sorbet Salad

This recipe has a bit of fun with a berry fruit salad, piling it on top of blackberry sorbet in an ice-cream cone. The sorbet is nothing more than blitzed frozen berries and maple syrup. Genuine guilt-free indulgence!

SERVES 4 300g frozen blackberries 1½ tablespoons maple syrup ½ tablespoon vanilla bean paste 50g Toasted Hazelnuts in

Agave nectar plus 1½ tablespoons to serve 100g raspberries 300g strawberries, quartered 100g blueberries 1 tablespoon icing sugar

10 mint leaves, finely chopped Juice of 1/2 lemon 4 waffle ice-cream cones (52 calories per cone)

■ Allow the frozen berries to defrost at room temperature for about 5 minutes, and then place them in a foodprocessor with the maple syrup and vanilla bean paste. Pulse until silky smooth and transfer to a Tupperware box. ■ Dot the toasted hazelnuts over the surface and press them into the sorbet. Freeze for 6–7 hours or overnight if possible. ■ When ready to serve, put the fresh berries into a bowl, sprinkle over the icing sugar, toss to coat and leave for at least 10 minutes. ■ Take the sorbet from the freezer and allow to soften a little. Just before assembling the cones, add the mint and lemon juice to the fruit salad. ■ Pile some fruit salad into an ice-cream cone, top with a couple of scoops of sorbet and finish with another spoonful of berries and their juices. Decorate with extra toasted hazelnuts. Tip: you need a very wide ice-cream cone to fit everything in; try buying from an ice cream shop if you have difficulty finding them.

Carbs 40g, Sugar 28g, Protein 4.5g, Fibre 8g, Fat 6g, Sat Fat 0.5g, Salt 0.1g, 247 calories