Banana pudding cups
This creamy dessert is full of banana flavour and so simple to prepare. It also makes a wonderful breakfast treat that you can assemble the night before and pop in the fridge, ready to grab on your way out the door in the morning.
No added sugar digestive biscuit(s)
6 biscuit(s), (6 x 13g)
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
Vanilla bean extract, alcohol free
- Coarsely crush 2 biscuits and sprinkle evenly over the base of 4 x 1 cup (250ml) capacity serving glasses or jars. Slice 2 bananas and divide evenly over the biscuit base in glasses.
- Mash remaining 2 bananas in a medium bowl until smooth. Stir in yoghurt and vanilla. Coarsely crush another 3 biscuits and fold into banana yoghurt.
- Divide banana yoghurt among glasses. Coarsely crush remaining biscuit and sprinkle on top to serve.
TO REFRIGERATE: Store covered (without crumbled biscuit topping) for up to 2 days. Sprinkle with biscuit topping just before serving.