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Ingredients


350g mixed summer berries, such as raspberries, blueberries and small strawberries that have been hulled and quartered

100g lactose/gluten free white chocolate, broken into pieces or drops

2 tbsp lactose free double cream











Method


Pile the berries into pretty glasses or onto plates and freeze for 20 mins – press the fast-freeze button if you have one. The berries should become iced but not frozen solid.

When ready, place the lactose/gluten free chocolate in a non-metallic bowl with the lactose free cream and microwave on High for 1 min.

Check to see if it is soft enough to stir into a sauce, if not give it 30 secs, then stir again. Leave to cool slightly, stirring occasionally. To serve, pour the chocolate sauce over the iced berries.


Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Iced berries with white chocolate sauce
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