1 litre vanilla ice cream
55g chocolate-coated turkish delight bars, chopped coarsely
½ cup (70g) unsalted pistachios, roasted, chopped coarsely
- Blend or process raspberries until smooth.
- Layer vanilla ice-cream, raspberry puree, turkish delight and pistachios in serving glasses.
Prep and Cooking time: 10 minutes
Tip! Use either fresh or thawed frozen raspberries for the sundae.
Reference: The Australian Women’s Weekly Just Four Ingredients Fast