Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!


I found this recipe on Taste.com.au a while ago and adapted it accordingly. I’ve now made it twice and it has been a big hit both times!

Preparation Time

20 minutes

Ingredients (serves 4)

  • 2 cups frozen berries (such as raspberries or mixed berries)
  • 150ml Zymil thickened cream
  • 100g packet pavlova nests
  • 100g dark chocolate, roughly chopped


  1. Place berries on a large plate lined with paper towel. Stand at room temperature for 5 minutes to partially thaw.
  2. Using an electric mixer, beat cream until soft peaks form. Using your fingers, gently crush pavlova nests. Add crushed pavlova and dark chocolate to cream. Gently stir to combine.
  3. Transfer fruit to a bowl. Gently mash fruit with a fork. Add to cream mixture, stirring until just combined (do not overmix or mixture will turn pink).
  4. Spoon into four 3/4-cup capacity glasses. Cover. Refrigerate until ready to serve.

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