STRAWBERRY AND BISCOTTI SUNDAE
Preparation time: 5 minutes
Cooking time: 5 minutes
2 x 250g punnet strawberries, hulled and halved
2 vanilla beans, split
2 cups low fat vanilla or passionfruit yoghurt
1 cup biscotti or (sweet gluten-free biscuits), crushed
1 teaspoon ground cinnamon
- Place strawberries in a small saucepan with vanilla bean and cook over low heat until softened. Remove vanilla bean and leave to cool.
- Spoon half of the strawberry mixture into four serving glasses.
- Mix together biscotti and cinnamon and set aside.
- Top strawberries with yoghurt, then remaining strawberries and finish with biscotti and cinnamon mixture.
Serves 4
CHOCOLATE SELF-SAUCING PUDDING
Preparation time: 5 minutes
Cooking time: 15 minutes
1/1/4 cups self-raising flour (or gluten-free self-raising flour)
½ cup caster sugar
¼ cup cocoa powder
150g dark cooking chocolate
¾ cup milk
90g butter
1 cup brown sugar
¼ cup cocoa powder, extra
2/1/2 cups boiling water
- Place the flour, caster sugar and cocoa into a large microwave-safe bowl and set aside.
- Place the chocolate in a small microwave-safe bowl. Cook for 1-2 minutes in the microwave on HIGH, stirring after every 30 seconds until melted. Stir in milk and butter.
- Add the chocolate mixture to the flour mixture and combine until smooth.
- Place the brown sugar and extra cocoa powder in a large jug. Add water and stir to combine. Carefully pour the liquid over the chocolate mixture then cook on HIGH for 9-11 minutes.
- Stand for 5 minutes then serve with ice-cream.
Serves 4
