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300g raspberries

1 tbsp sifted icing sugar

1 bag pink and white marshmallows

Cocktail sticks or bamboo skewers


Blend the raspberries and icing sugar, then pass through a sieve to remove the seeds.

Place in a bowl and chill.

To grill the marshmallows, hold them briefly over the hot coals, using an oven glove and turning as soon as they begin to take on colour and melt.

Place on a plate lined with baking paper. Serve with the raspberry sauce

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Marshmallow kebabs with raspberry sauce
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