A culinary marvel marrying mixed berries, vanilla yogurt, crumbled shortbread, and cream, meticulously orchestrated to deliver a sumptuous low-syn dessert. Gluten-free, vegetarian, and tailored for Slimming World or Weight Watchers adherents, this creation assures guilt-free indulgence.
Immerse yourself in a Berry Extravaganza
Achieving fruity perfection involves blending frozen mixed berries with their fresh counterparts. A gentle defrost unveils their syrupy essence, obviating the need for extra sugar or syrup. For the adventurous, the recipe invites fruit substitutions, adding a personal touch to your culinary adventure.
Savor Shortbread Euphoria
In the cookie universe, shortbreads reign supreme with their crumbly, buttery essence elevating every bite. The crumbled shortbread in this yoghurt delight introduces a cheesecake-like layer, infusing decadence. Note: shortbread finger calorie content may vary; hence, a prudent double-check is advised. The recipe suggests experimenting with alternatives like Ginger Nuts, digestives, or Oreos for a unique twist based on your fruit and yogurt choices.
Making the Fruity Yoghurt Shortbread Sundae
Embark on the culinary voyage by crafting lavender-infused shortbread. A delicate blend of butter, sugar, flours, and lavender yields heavenly crumbles. After a brief chill, the shortbread is rolled, cut, and baked to golden perfection. Simultaneously, strawberries undergo a magical metamorphosis via roasting, accentuated with honey for a caramelized touch.
To assemble the sundae, layer roasted strawberries, honeycomb ice cream, and vanilla ice cream in sundae glasses. Crown the creation with sliced strawberries, crumbled shortbread, and a drizzle of heather honey. A sprinkle of grated milk chocolate and lemon zest provides the final flourish to this masterpiece.
Fruity Yoghurt Shortbread Sundae
10
minutes243
kcal10
Ingredients
1 cup (120g) frozen mixed berries
350g (1.5 cups) fat-free plain Greek yoghurt
Juice and zest of half a lemon
A couple of drops of lemon extract (optional)
2 tablespoons granulated sweetener
2 shortbread fingers (gluten-free alternative optional)
0.5 cups fresh raspberries
Directions
- Allow frozen berries to defrost or microwave for 30-40 seconds.
- In a bowl, combine yoghurt with sweetener, lemon juice, zest, and optional lemon extract. Whisk until well combined.
- Place shortbread fingers in a bag and roughly bash them into smaller pieces.
- In two stemless wine glasses, layer ¼ of the yoghurt, defrosted berries, and half of the broken-up shortbread.
- Top with the remaining yoghurt, broken-up shortbread, and a few fresh raspberries.
Nutrition Facts
- Calories: 243kcal
- Fat: 5.4g
- Cholesterol: 10mg
- Sodium: 165mg
- Carbohydrates: 34.2g
- Fiber: 4g
- Sugar: 14.6g
- Protein: 19g
