6 small red strawberries (750 g), with hulls
1 1/2 cups of mascavo pudding (270 g)
3/4 cup of water (180 ml)
6 medium-sized balls of lemon sorbet (450 g)
1/2 cup of almonds in flakes (50 g)
6 small red strawberries (750 g), with hulls
1 1/2 cups of mascavo pudding (270 g)
3/4 cup of water (180 ml)
6 medium-sized balls of lemon sorbet (450 g)
1/2 cup of almonds in flakes (50 g)
Using a small, sharp knife, cut the top off each strawberry and remove the seeds. Reserve
In a large saucepan, mix together the mascavo pudding and water
Bring to a boil over high heat, stirring constantly, until the pudding dissolves completely (about 5 minutes)
Add the strawberries and pour in the sauce
Cover, reduce the heat to medium-low, and cook until the strawberries are soft (about 15 minutes)
Let cool
Distribute the strawberries with the sauce among six dishes
On top, place a ball of sorbet, sprinkle with almonds, and serve immediately
430 calories per serving
