Strawberry, melon & ginger sundaes

Name: Strawberry, melon & ginger sundaes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 mediums cantaloupe melon (about 350g 12oz), skinned and cut into chunks; 250 grams strawberry, hulled and sliced; 4 ginger biscuits, roughly crushed (try Foxs Crinkle Crunch); 2 stem ginger in syrup (about 25g 1oz), chopped, plus 2 tsp of syrup from the jar; 2 x 150g / 5oz pots Greek yogurt; 4 teaspoons light muscovado sugar

Strawberry, melon & ginger sundaes might be just the dessert you are searching for. This recipe serves 4. One serving contains 62 calories, 1g of protein, and 0g of fat. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from BBC Good Food requires cantaloupe melon, strawberry, ginger biscuits, and stem ginger in syrup. Mother's Day will be even more special with this recipe. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Gently mix the melon and strawberries together in a large bowl with a spoon or your hands, then pile half into four glass tumblers.

Ingredients you will need

Strawberries

Melon

Equipment you will use

Bowl

Sprinkle with half the biscuit crumbs.

Ingredients you will need

Biscuits

Stir the chopped ginger and syrup into the yogurt and spoon into the tumblers. Pile the rest of the fruit on top, then scatter with the remaining crumbs.

Ingredients you will need

Ginger

Yogurt

Fruit

Syrup

Sprinkle a teaspoon of muscovado sugar on top of each dessert and chill until ready to serve (up to 2 hours ahead) the sugar will gradually melt to give a yummy toffee flavour.

Ingredients you will need

Muscovado Sugar

Toffee

Sugar

Take out of the fridge about 15 minutes before serving, so they are not too chilled.

Equipment

Bowl

Ingredients

Servings:

1mediums

cantaloupe melon (about 350g 12oz), skinned and cut into chunks 250grams

strawberry, hulled and sliced 4

ginger biscuits, roughly crushed (try Fox's Crinkle Crunch)2

stem ginger in syrup (about 25g 1oz), chopped, plus 2 tsp of syrup from the jar 2

x 150g / 5oz pots Greek yogurt 4teaspoons

light muscovado sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Sundae. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.