Layered rainbow salad pots
Give kids two of their five-a-day and a dose of vitamin C with these colourful rainbow pots of tuna salad, ideal for a lunchbox, or summer picnic
Super-easy fruit ice cream
- Preparation and cooking time
- Prep:
- plus freezing
- Easy
- Serves 6
Skip to ingredients
- 200g strawberries(as red as you can get), hulled
- 1 large mangodeseeded and peeled
- ¼ lemonjuiced
- 3 very ripe bananaspeeled
- 200g condensed milk
- 600ml double cream
- 4 kiwi fruitpeeled
- sprinklesor finely chopped strawberries and mango, to serve
Nutrition: Per serving
- kcal711
- fat57g
- saturates35g
- carbs42g
- sugars41g
- fibre4g
- protein6g
- salt0.1g
Method
step 1
Mash or purée the strawberries and mango in two separate bowls. In another bowl, add the lemon juice and the banana and mash.
step 2
Beat the condensed milk and cream in a large bowl with an electric whisk until thick and quite stiff, a bit like clotted cream. Divide the mixture between the three bowls. Fold a fruit purée into each. Transfer each one into a freezer container and freeze until solid.
step 3
Purée the kiwi and sieve out any seeds if you like. Serve a scoop of each ice cream in bowls or sundae dishes and top with the kiwi sauce, sprinkles, or the chopped fruit.
