Strawberry, raspberry and honeycomb sundae

Strawberry, raspberry and honeycomb sundae


  1. Hull and half the strawberries then mix with the icing sugar. Place on one side and let them marinate while you prepare the cream.
  2. Pour the cream into a bowl and add the scraped out vanilla seeds from the pod and the honey. Whip the cream to form soft peaks and then fold in the Greek yoghurt.
  3. Take four little glass bowls and divide the strawberry mix between each one, then pile on some vanilla honey cream.
  4. Then add a layer of raspberries and cover with some more vanilla honey cream.
  5. Finally, sprinkle the honeycomb on top of the cream and top with a whole strawberry cut in half.

Recipe from Sweet Eve.

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This is a healthier yoghurt-based alternative to an ice cream sundae with a lovely sweet crunch


400g strawberries
1 tsp icing sugar
150ml double cream
1 vanilla pod
1 tbsp of runny honey
100ml low fat greek yoghurt
300g raspberries
300g of honeycomb, broken up


Time: 10 minutes
Serves: 4
Nutrition: 480 Cals, 24.4g Fat, 12.9g Sat Fat