Pecan iced cream with fruit salad salsa Recipe

Pecan iced cream with fruit salad salsa Recipe

  • 500g tub 0% fat Greek yoghurt
  • 4 meringues, crumbled
  • 85g/3oz pecan nuts, toasted and chopped
  • ½ small pineapple, diced
  • 3 large oranges, segmented
  • 3 ripe kiwi fruit, diced
  • maple syrup, to serve
  1. Line four 150ml/¼ pint ramekin dishes with cling film. Gently mix together the yoghurt, meringues and pecans. Spoon into the prepared ramekins. Freeze for 2½ hours or until semi-frozen.
  2. In a bowl, toss together the pineapple, oranges and kiwi and set to one side.
  3. Remove the ramekins from the freezer. Tip out the iced creams on to four serving plates and remove the cling film. Serve each with a generous mound of salsa and a drizzle of maple syrup.
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