SUMMER STRAWBERRY FOOL
ServingsNot available
Ingredients
- 285 ml Elmlea double cream
- 230 grams strawberries hulled and halved (reserving some halves for serving)
- 3 tbsp icing sugar
- 2 crushed meringue to serve
- 2 mint to serve
| Energy (kcal) | 1250 kcal |
| Energy (kJ) | 5239 kJ |
| Protein (g) | 8.9 g |
| Carbohydrate incl. fibre (g) | 74.5 g |
| Carbohydrate excl. fibre (g) | 69.6 g |
| Sugar (g) | 59.3 g |
| Fibre (g) | 4.9 g |
| Fat (g) | 106.2 g |
| Saturated fat (g) | 65.7 g |
| Unsaturated fat (g) | 34.8 g |
| Monounsaturated fat (g) | 30.5 g |
| Polyunsaturated fat (g) | 4.3 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 390 mg |
| Sodium (mg) | 143 mg |
| Salt (g) | 0.37 g |
| Vitamin A (IU) | 4500 IU |
| Vitamin C (mg) | 131.0 mg |
| Calcium (mg) | 236 mg |
| Iron (mg) | 1.33 mg |
| Potassium (mg) | 583 mg |
Instructions
- Mash strawberries and icing sugar together until soft, but still not completely smooth.
- In another bowl, whip the Elmlea Double until it forms soft peaks.
- Stir in 3⁄4 of the strawberries lightly with a metal spoon.
- Spoon into glasses, layering with the remaining mashed and halved strawberries.
- Serve cold with crushed meringue.