This recipe was shared with us from the May 2009 issue of Foods Matter, a print and e-magazine for living with food allergies and intolerances. They used this recipe as an opportunity to sample the ice creams, chocolates and cereals in their monthly tasting supplement with some early English strawberries!

LAURA’S STRAWBERRY AND CHOCOLATE SUNDAE
Dairy & egg free; can be wheat, gluten, soy, corn & nut free depending on the chocolate, ice cream, and topping used.

per person:

• 2–3 scoops dairy-free vanilla ‘ice cream’
• 3–4 strawberries
• 1oz dairy-free chocolate
• 1 tbsp Grand Marnier, Cointreau or brandy
• 1 tsp crunchy granola – or chopped, toasted hazelnuts

Scoop the ice cream into the bottom of a tall goblet or sundae glass and arrange the strawberries over the top. Melt the chocolate over hot water or in a microwave for 40–60 seconds then carefully stir in the liqueur or brandy. Spoon the chocolate over some of the strawberries, leaving a little red peeking out. Sprinkle with the granola or nuts and serve at once.

PER PORTION
382cals – 6g protein
20g total fat – 10g sat / 7g mono / 1g poly
40g carbohydrate of which 39g sugar
1g fibre – 77mg sodium / 0.19g salt
105mg calcium

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