Banana choc tops
4 - 6
PersonalPoints™ per serving
2 hr 15 min
3 large, chopped
99% fat-free plain yoghurt
¼ cup(s), (60g)
90 g, vanilla, flat-based (6 x 15g)
40 g, 70% dark, chopped
1 tbs, finely chopped
- Place banana in a container and freeze until required. Using a food processor, process banana and yoghurt for 3-4 minutes or until smooth.
- Scoop banana mixture into cones. Freeze for 2 hours or until firm (see tip).
- Place chocolate in a microwave-safe bowl. Cook on Medium-high (75%), stirring every 20 seconds, for 1 minute or until melted. Spoon chocolate into a small snap lock bag. Snip a small hole in one corner.
- Pipe chocolate on top of each ice-cream. Sprinkle with nuts. Serve immediately or freeze until ready to serve.
TIP: Place ice-cream cones in a muffin tray so they stand upright when freezing. VARIATION: Add ½ tsp cinnamon with yoghurt in Step 1 or swap almonds for hazelnuts or pistachios.