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, chopped
1 teaspoon(s), level
WW All Butter Shortbread Thins
72 g, finely crushed
0% fat natural Greek yogurt
10 g, grated
- Put the dates and 135ml warm water in a small bowl and leave to soak for 20 minutes. Transfer the dates and soaking water to a mini food processor, then add the vanilla extract and a pinch of salt. Blitz until completely smooth. Transfer to a small bowl and set aside.
- Peel and thinly slice the banana. Divide the shortbread crumbs between 6 ramekins or small glasses. Top with a layer of banana slices, a layer of the date pureé and another layer of banana.
- Top with the yogurt, scatter over the grated chocolate and serve.