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Mint-chocolate sundae

Chocolate and mint is a match made in ice cream heaven.


Serves: 4
Prep time: 15 minutes, plus 4 ½ hours freezing and standing
Cook time:
Syns per serving:  3
suitable for vegetarians


2lb plain fat-free yogurt
1 tsp green food coloring
1 tsp peppermint extract
1 tbsp sugar substitute
1 tbsp vanilla extract
2 tbsp cocoa powder
½oz plain chocolate
1 tsp crushed pistachio nuts


1. Put 1lb of plain yogurt in a bowl. Add the food coloring, peppermint and sugar substitute. Whisk until light and fluffy.

2. Put the remaining plain yogurt and vanilla extract in another bowl. Sift in the cocoa powder and whisk until light and fluffy.

3. Pour the two mixtures into separate freezer-proof containers. Cover and place both in the freezer, stirring occasionally to prevent ice crystals from forming, for about 4 hours or until frozen.

4. Let the ice cream stand at room temperature for 20-30 minutes, before placing a scoop of each into four glass dishes to serve.

5. Meanwhile, melt the chocolate in a bowl over a small pan of simmering water. Drizzle the chocolate over parchment paper to make four leaf shapes. Leave to set, then carefully peel off. Decorate each ice cream with a chocolate leaf and serve sprinkled with a few pistachio nuts.

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