Peach Melba Sundae
How can bread and berries taste so wonderful? Just a trickle of cream required…
Served without the wafer fan, this sundae makes a great dairy-free dessert. It’s low-fat, too!
Makes 4 Prep time: 10min
410g can peach slices in syrup 50g icing sugar
500ml raspberry sorbet 150g raspberries
4 wafer fans (optional)
1 Set 8 peach slices aside. Whizz the remaining peach slices and syrup in a food processor with the icing sugar until smooth.
2 Spoon 4tsp of peach puree into each sundae glass, top with a scoop of sorbet and 4 raspberries. Repeat layering, and then top each with two peach slices and a wafer fan.
Per serving:
260 cals, <1g fat (0g sat fat), 61g carbs (52g total sugars), 2g protein (including wafer)
Serves 6 Prep time: 30 mins, plus overnight chilling Total cost: £6.18
About 900g/2lb mixed fresh berries (blackberries, raspberries, strawberries, blueberries, blackcurrants; or use 2x 500g bags of frozen Summer berries, thawed) About 1tbsp sugar (more if fruit is very tart)
About 8 medium slices, white bread YOU WILL NEED: A 1¾pt/1l pudding basin, lined with clingfilm 1 Add fruit and sugar to a pan. Heat gently for a couple of mins, until fruits release their juices. Taste and sweeten if needed (it should remain on right side of tart). Remove fruit with a slotted spoon and transfer to a bowl, leaving juice behind. Allow it to cool a little. 2 Stamp a round out of bread for bottom of bowl and put a slice or two to one side for top. Remove crusts from remaining bread and neatly slice into large fingers. Dip bread briefly in fruit mixture to cover, starting with round for base, then use to line bowl, overlapping slices and leaving no gaps.
3 Pack fruit into bowl, pressing it down to fill. Then cut out slices to cover top and press down to secure. Top pudding with a plate to fit, then use weights to top (or use a can) and put in the fridge overnight. To serve, invert onto a serving plate and remove bowl and clingfilm. Slice and serve with double cream.
Per serving:
174 kcals, 1.5g fat, 0g sat fat, 34g carbs