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Blueberry and lemon curd sundaes
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1 tbsp caster sugar
4 tbsp Waitrose Seriously Zesty Lemon Curd
200ml half-fat crème fraîche
4 scoops vanilla ice cream
1. Put half the blueberries in a small saucepan with the sugar and 1 tbsp water. Heat gently, stirring frequently until the blueberry juices start to run. Stir in the remaining blueberries, transfer to a bowl and leave to cool slightly.
2.Stir the lemon curd into the crème fraîche and divide half among 4 small dessert glasses. Spoon half the blueberries on top and add a scoop of vanilla ice cream. Spoon all but a couple of tablespoons of the blueberries on top and then the rest of the lemon curd mixture. Top with the reserved blueberries. Serve immediately.
Typical values per serving:
1.6g fibre 4.6g protein
This recipe was first published in May 2014.
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