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How to make Raspberry sundaes

Yield = 4
Prep time: 1:00
Cook time: 0:02
Total time: 1:02

Ingredients

  • 2 tablespoons caster sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 2 x 120g punnets raspberries
  • 500g thick natural yoghurt
  • 1 1/3 cups toasted muesli

Method

  • Step 1 Combine sugar, lemon juice and water in a small saucepan over medium heat. Cook, stirring often, until sugar dissolves and mixture has come to the boil. Stir in half the raspberries. Cover. Cook, stirring once, for 1 to 2 minutes or until soft. Remove from heat. Puree or blend raspberry mixture until smooth. Transfer to an airtight container. Refrigerate for 1 to 2 hours, or overnight if time permits.
  • Step 2 Spoon yoghurt, muesli and remaining raspberries into 4 serving glasses. Drizzle with raspberry sauce. Serve.