vanilla lactose free ice cream, to serve

For the blueberry compote

300g blueberries

100g golden caster sugar

juice ½ lemon

To serve

4 gluten free stem ginger cookies (optional)

Serves - 4


For the blueberry compote, put 200g of the blueberries in a saucepan with the sugar and lemon juice. Bring to a fast simmer.

Bubble for 5 mins until the berries pop and turn saucy and syrupy, then throw in the remaining blueberries and cook for 1-2 mins more.

Remove from the heat and set aside to cool. Can be made ahead and chilled for up to 3 days.

To assemble the sundaes, spoon a little compote into the bottom of 4 sundae glasses.

Add a crumbled gluten free cookie, scoops of lactose free ice cream to each glass. Repeat the layers once more, then serve.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry sundae