• 500 ml reduced fat vanilla ice cream
  • 4 meringue nests, broken into small pieces
  • 150 ml lemon curd
  • 200 g frozen raspberries


  1. 1

    Spoon the ice cream into a freezer-proof bowl and add the crushed meringue nests, lemon curd and most of the raspberries. Use a fork to mash everything together. Put in the freezer for 10 minutes to firm up.

  2. 2

    Simply serve in bowls or ice cream cones.


    Cook’s Tip: for nice, neat rounded scoops of ice cream, warm your spoon or ice cream scoop in hot water first.

Nutritional Details

Each serving provides
  • Energy 1495kj 357kcal 18%
  • Fat 6.3g 9%
  • Saturates 3.5g 18%
  • Sugars 53.3g 59%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

67.2g carbohydrate 4.3g fibre 5.7g protein

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