Banoffee pie pots
Love banoffee pie but find it’s all a bit fiddly and time-consuming? Try this revamped version that takes next to no time and tastes just as good.
70 g, pitted, chopped
75 g, finely crushed
1 large, thinly sliced
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
10 g, grated
Vanilla bean extract, alcohol free
- Soak dates in 135ml boiling water in a small bowl for 20 minutes. Transfer dates and water to a small food processor. Add vanilla and a pinch of salt and process until smooth. Set aside.
- Divide shortbread crumbs among 6 x 150ml capacity serving glasses or ramekins. Top evenly with half the banana slices. Spread with date purée and layer remaining banana slices on top. Spoon over yoghurt and sprinkle with chocolate to serve.
Ingredient tip: You’ll need about 5-6 shortbread biscuits, depending on the size.