Last night’s dessert challenge was to make something quick and “healthy” from the contents of the freezer, ideally using up the remains of the jar of chocolate sauce that was sitting in the fridge waiting for just this moment. Fortunately I have a well stocked freezer, which almost always contains ice cream and some sort of frozen fruit (as well as enough food to feed the whole road for a week or so, in case of emergency, my husband says). The ice cream was Carte D’Or Vanilla Light “with 50% less fat and 30% fewer calories than classic Vanilla”, so with the addition of a bit of fruit, that’s dealt adequately with “healthy”. The chocolate sauce was “Heston from Waitrose”, which is probably not terribly healthy but does deal with the chocolate fix.
- Frozen raspberries
Vanilla ice cream
Put the raspberries in a colander, rinse them under cold water to remove any ice crystals, and to start the defrosting process. Drain, then put in a dish to finish thawing. Get on with cooking and eating the main course.
Retrieve half used jar of chocolate sauce from back of fridge. Scoop contents into microwavable bowl and microwave on full power for around 20 to 30 seconds to soften and warm.
Place scoops of healthy ice cream into serving dishes, add the equally healthy raspberries, and any juice. Spoon a generous helping of chocolate sauce over everything.
Eat, and enjoy the flavour of the tart raspberries with the rich chocolate, and the texture of the melting ice cream combining with the raspberry juices and chocolate sauce.