For an easy after-dinner treat, that still looks good enough to serve at a dinner party, try these no-cook, vanilla ice-cream, peach & mango juice dessert pots.
- 410 g canned sliced peaches, drained
- ¼ cup mango juice drink
- 1.5 litre tub light vanilla ice cream
- ½ cup frozen raspberries
- 2 tbsp chopped macadamia nuts
- mint leaves, to garnish
- Transfer peaches and juice to a blender and blend until smooth. Soften ice cream and layer into 8 glasses with the puree. Top with frozen raspberries and chopped macadamia nuts. Garnish with mint leaves if desired.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.9 g|
|Total carbohydrates||78.6 g|
|- Sugars||23.8 g|
|Dietary fibre||15.0 g|