Ingredients
- 1 tablespoon (15 g/½ oz) slivered almonds
- 3 teaspoons sugar
- 1 x 125 g/4½ oz green kiwi fruit, peeled and quartered
- 1 x 125 g/4½ oz golden kiwi fruit, peeled and quartered
- 250 g (9 oz) strawberries, hulled and halved
- 2 x 50 g/1¾ oz scoops low fat ice cream
Kiwi, strawberries and almond toffee
Top any canned fruits with this toffee to make an impressive low cost dessert.
Method
Heat a small non-stick pan over a medium heat and cook the almonds, stirring, for 2–3 minutes or until golden. Spread in a single layer in a 10cm/4 inch circle on a baking tray covered with foil.
Add the sugar to the pan and stir until dissolved and turns light golden brown, 1–2 minutes. Pour toffee over the almonds and leave to set.
Place the kiwi fruit and strawberries in serving bowls with the ice-cream. Break the toffee in half and place on the top of the ice cream.
FOODWISE TIPS:
- Store nuts in the fridge to retain their freshness; brown and heat them for that freshly roasted aroma and flavour.
- Top any canned fruits with this toffee to make an impressive low cost dessert.
- Make a larger quantity of toffee, crush into pieces and store in an airtight container – it’s a lovely sweet treat on its own or sprinkled over yoghurt or dairy desserts.
Recipe adapted for Foodwise from Eat to Beat Cholesterol by Nicole Senior and Veronica Cuskelly. Available from bookstores and online from www.greatideas.net.au
Submitted byNicole Senior
