Reduced-fat ice cream pudding
Use a low-fat ice cream for this cassata-style dessert to keep the fat content down.
Instructions
Step 1 Combine cherries, apricots and frangelico in a bowl. Soak fruit for 2 hours. Line a 6 cup-capacity mould with plastic wrap.
Step 2 In a large bowl, combine ice cream, fruit and pistachio nuts and stir well to mix. Spoon mixture into prepared mould. Cover and freeze to firm overnight.
Step 3 Unmould carefully (place a plate on top of the mould, then invert) and cut into wedges to serve.
- Recipe by:
- Jane Collins
- Photography:
- Stuart Scott
First published December 2005
Recipe Information
Portions: 6
Time to make: 2 hours soaking, then 10 minutes, plus overnight freezing
Total cost of all ingredients: $7.89 / $1.32 per serve
- Low fat
- Low kilojoule
Ingredients
- 100g glace cherries, red and green
- 1/2 cup dried apricots, chopped
- 1 tablespoon frangelico
- 1 litre low-fat vanilla ice cream, softened
- 2 tablespoons chopped pistachio nuts
Nutrition Information
| per serve | |
|---|---|
| Energy |
960
kJ
(231 Cals) |
| Protein | 5g |
| Fat - saturated |
4g
2g |
| Carbohydrates - sugars |
40g
37g |
| Dietary Fibre | 2g |
| Sodium | 70mg |
| Calcium | 160mg |
| Iron | 1mg |
| * NS: Not specified | |
HFG Tip
Using low-fat ice cream in this recipe keeps the fat down. Use a brand with less sugar for a lower-sugar version.
