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Raspberry sundaes

(Makes 4 servings)

2 cups (390g) non-fat, no-sugar-added vanilla ice cream

½ dry pint (246g) fresh raspberries.

Mint leaf to garnish.

Method:   Put one quarter of the berries in each of the 4 dessert glasses and keep out 4 well formed berries.  Top with ¼ of the ice cream and garnish with the reserved berry and mint leaf.  Serve at once.

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