Raspberry & pistachio dessert bars
Prep
15 min
Serves
16
Skill
Vegetarian
Prep
15 min
Serves
16
Skill
Check out this simple, delicious recipe for a dairy free dessert or cheeky afternoon treat.
Ingredients
- 1L So Good Vanilla Bliss frozen dessert
- 1 cup raspberries, fresh or frozen
- 1/2 cup pistachios, roughly chopped
- 1/2 cup flaked coconut, lightly toasted
Nutrition per serving
394 kJ
energy kj
2 g
protein
2 g
saturated fat
1.3 g
dietary fibre
6 g
carbohydrate
4 g
sugars
8 mg
sodium
Method
- Place So Good Vanilla Bliss in large bowl and break up with a knife. Set aside to soften for 10 minutes.
- Place berries in a separate bowl and lightly crush with a fork.
- Use a large metal spoon to fold the crushed berries, nuts, and coconut through the softened frozen dessert.
- Line a loaf tin with baking paper. Spread mixture into prepared tin and cover top with another piece of baking paper. Refreeze for 4 hours or overnight.
- Remove frozen dessert from tin when ready to serve. Peel off paper and cut loaf into 8 thick slices. Cut each slice in half to make 16 bars. Store extra bars in freezer.
Tips
- Fresh mango, or other seasonal fruit, can be substituted for the raspberries.
- We used a 24 x 11cm loaf pan, but any tin that holds more than a litre of liquid is fine.
- 1L So Good Vanilla Bliss frozen dessert
- 1 cup raspberries, fresh or frozen
- 1/2 cup pistachios, roughly chopped
- 1/2 cup flaked coconut, lightly toasted
Nutrition per serving
394 kJ
energy kj
2 g
protein
2 g
saturated fat
1.3 g
dietary fibre
6 g
carbohydrate
4 g
sugars
8 mg
sodium
- Place So Good Vanilla Bliss in large bowl and break up with a knife. Set aside to soften for 10 minutes.
- Place berries in a separate bowl and lightly crush with a fork.
- Use a large metal spoon to fold the crushed berries, nuts, and coconut through the softened frozen dessert.
- Line a loaf tin with baking paper. Spread mixture into prepared tin and cover top with another piece of baking paper. Refreeze for 4 hours or overnight.
- Remove frozen dessert from tin when ready to serve. Peel off paper and cut loaf into 8 thick slices. Cut each slice in half to make 16 bars. Store extra bars in freezer.
Tips
- Fresh mango, or other seasonal fruit, can be substituted for the raspberries.
- We used a 24 x 11cm loaf pan, but any tin that holds more than a litre of liquid is fine.