The Australian Women’s Weekly Food — November 2017

2 COCONUT & LIME

PREP TIME 10 MINUTES (+ FREEZING) SERVES 4

Combine 1 tablespoon toasted
shredded coconut, 2 teaspoons finely
grated lime rind and 1 cup 97% fat−free
no−added sugar vanilla ice−cream
in a medium bowl; stir to combine.
Transfer ice−cream to a freezer−proof
container. Freeze for 1 hour or until
firm. Sandwich a scoop of ice−cream
between 2 breakfast biscuits. Repeat
to make 4 sandwiches in total.

NUTRITIONAL COUNT A SERVE
9.4g total fat (1.5g saturated fat);
1615kJ (386 cal); 63g carbohydrate;
9.3g protein; 5.3g fibre

3 COFFEE & HAZELNUT

PREP TIME 15 MINUTES (+ FREEZING) SERVES 4

Combine 2 teaspoons cold espresso

coffee and 1 tablespoon finely chopped

toasted hazelnuts in a medium bowl.

Stir in 1 cup 97% fat−free no−added

sugar vanilla ice−cream. Transfer

ice−cream to a freezer−proof

container. Freeze for 1 hour or until

firm. Sandwich a scoop of ice−cream

between 2 breakfast biscuits. Repeat

to make 4 sandwiches in total.

NUTRITIONAL COUNT A SERVE

4.9g total fat (1.3g saturated fat);

667kJ (160 cal); 24.3g carbohydrate;

3.6g protein; 0.9g fibre

4 CARAMEL SWIRL

PREP TIME 10 MINUTES (+ FREEZING) SERVES 4

Place 1 cup 97% fat−free no−added

sugar vanilla ice−cream in a

freezer−proof container. Swirl in

1 tablespoon caramel sauce. Freeze

for 1 hour or until firm. Sandwich

a scoop of ice−cream between

2 breakfast biscuits. Repeat to make

4 sandwiches in total.

NUTRITIONAL COUNT A SERVE

4.3g total fat (1.3g saturated fat);

719kJ (172 cal);

29g carbohydrate;

3.6g protein; 0.8g fibre

TOP TIPS

We used BelVita

Breakfast biscuits.

−−−−−−−−−−

Allow ice−cream to

soften slightly before

stirring in ingredients.

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