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- Divide the raspberries between the bottoms of two tall sundae glasses.
- Pour 20ml of strawberry sauce into each, then layer in the crushed meringue.
- Add 2-3 scoops of ice cream into each glass. Top with the remaining strawberry sauce and decorate with sprinkles and some fresh strawberries.
Per serving: 369kcals, 14.7g fat (9.1g saturated), 54.2g carbs (35.6g sugars), 5.7g protein, 2.9g fibre, 0.126g sodium
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