Knickerbocker glory recipe

16 ratings Rate
  • Serves 4
  • 15 mins to prepare
  • 387 calories / serving
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This ice cream sundae served in a tall glass has a way of making anyone feel like a happy kid eating this on a hot, summers day. The trick is to get clearly defined layers and a big enough spoon to get a good mouthful!

  1. Place the mango in a blender. Blend until smooth, remove, and set aside. Rinse the blender. Fold the icing sugar into the raspberries in a bowl, then place in the blender and blend to a purée. Remove and set aside.
  2. Rinse out blender. Place the kiwi fruit into the blender and blend until smooth. Set aside. Mix the fromage frais, lemon rind, and honey in another bowl. Layer the fromage frais mixture in four tall glasses, alternating with the fruit purées. Peel and slice the bananas and arrange over the fruit purées.
  3. Top with a scoop of ice cream. Serve with sweet finger biscuits or wafers.

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  • Ingredients

  • small mango, peeled and chopped
  • 225g raspberries
  • 3 tbsp icing sugar, sifted
  • 4 kiwi fruit, peeled and chopped
  • 400g fromage frais
  • 1 lemon, grated
  • 1 tbsp clear honey
  • 2 medium bananas
  • 4 scoops vanilla ice cream
  • sweet finger biscuits or wafers, to serve
  • Energy 1620kj 387kcal 19%
  • Fat 15g 21%
  • Saturates 9g 47%
  • Sugars 52g 58%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 55.9g Protein 10.8g Fibre 7.7g


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