Fruity Italian Sundae

Preparation time 10 minutes
Calories per sundae 220 Kcal
Fat per sundae 10g of which saturated 5.8g
Makes 4 sundaes
Suitable for vegetarians

Amaretti biscotti 60g (21/2oz), broken into small pieces
Strawberries 110g (4oz), hulled and sliced
Blueberries 110g (4oz)
Raspberries 110g (4oz)
Low fat custard 300g (11oz)
Half fat crème fraîche 200ml (7fl oz)

1 Place half of the amaretti biscuits in the bottom of four sundae or wine glasses.

2 Reserving a few strawberry slices, 8 blueberries and 4 raspberries for decoration, divide the strawberries between the glasses. Add a quarter of the blueberries to each glass and then top with the raspberries, equally divided. Sprinkle most of the remaining biscotti over the raspberries.

3 Mix together the custard and crème fraîche and pour the mixture over the fruit and amaretti. Chill until required and then decorate with the remaining strawberry slices, blueberries, raspberries and biscotti before serving.

Cook’s tip

In place of the strawberries, blueberries and raspberries, peel, core and chop some dessert apples and add a few raisins. Cook together in a lidded saucepan, over a low heat until the apples have softened.

This recipe is from the new Hearty and Healthy Dairy Cookbook, which is priced at £9.25 plus £2.00 P&P. To order your copy of the Cookbook or the new 2008 Dairy Diary and Gift Pack, please call 01536 762922, speak to your local milkman or visit the website www.dairydiary.co.uk.