The Ekka Strawberry Sundae is an absolute Brisbane treasure and iconic item from our childhood...but it's not too great for the waistline!
Of course, treat yo self at the Ekka, but if you want to replicate it at home...here's a healthier alternative you can make yourself!
First, make your Strawberry Frozen Yoghurt (takes 5 mins!):
- 4 cups frozen strawberries
- 3 tablespoons agave nectar or honey
- 1/2 cup plain yogurt (non-fat or full fat)
- 1 tablespoon fresh lemon juice
- Add frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor.
- Process until creamy (about 5 mins)
- Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
Source: Just A Taste
Put it in an 'Oatie' Cone:
- 200g rolled oats
- 150g pitted dates
- 1 teaspoon of cinnamon
- 2 tablespoons of water
- ½ teaspoon salt
- Mix all ingredients in a food processor, make sure its sticky enough to roll into balls.
- Roll the dough into 4 balls and roll out thinly on baking paper.
- Cut the dough using a large cookie cutter and wrap the dough around a cone-shaped mould.
- Leave the dough on the mould in the fridge overnight.
- In the morning, take them off the mould and bake for 3 hours on 160c, turning over halfway through.
- Leave to properly cool so that the ice-cream doesn’t melt into it. You can pop them in the freezer for about an hour so that they definitely set.
- Pop in your strawberry sorbet!
Source: My Wellbeing Journal
Top off the cone with Coconut Whipped Cream and freshly diced strawberries, YUM!