- 410g canned peach slices in syrup
- 50g icing sugar
- 500ml berry sorbet
- 150g raspberries
- 4 wafer fans (optional)
- Set 8 peaches aside. Whizz the remaining peach slices and syrup in a food processor with the icing sugar until smooth.
- Spoon 4 tsp of the peach pureé into each sundae glass and top with a scoop of sorbet and 4 raspberries. Repeat layering, and then tope each with two peach slices and, if you like, a wafer fan.
- EACH SERVING About 1 090kJ, <1g fat (0g saturated), 61g carbohydrate (52g total sugars), 2g protein, 3g fibre (including wafer).
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