Maple Walnut and Pineapple Sundae
Inspired by techniques from NYT Cooking.
A stunning sundae pairing toasted walnuts in dark maple syrup with crushed pineapple and whipped cream. Tropical meets classic autumn flavour.
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Method
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EU nutrition claims
- Low salt: 0.16 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 192 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
78.2 g per serving
156.4 % of the 50 g daily maximum · 312.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- lidded container
- knife and chopping board
- potato masher
- bowl
- whisk
- 4 large sundae dishes
- ice-cream scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 796 kcal |
| Protein | 9.8 g |
| Carbohydrate | 101.8 g |
| of which sugars | 87.9 g |
| of which free sugars | 78.2 g |
| Fat | 41.8 g |
| of which saturates | 17.5 g |
| Fibre | 3.8 g |
| Salt | 0.31 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
