Name: Cinnamon ice 'cream' with warm apples
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium Banana(s); 2 teaspoons, level Ground Cinnamon; 4 medium Apple(s); 1 teaspoons Light Brown Sugar; 45 g Filo Pastry; 4 spray(s) Calorie controlled cooking spray; 0.5 teaspoons, level Icing Sugar

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Ingredients

Banana(s)

4 medium

Ground Cinnamon

2 teaspoons, level

Apple(s)

4 medium

Light Brown Sugar

1 teaspoons

Filo Pastry

45 g

Calorie controlled cooking spray

4 spray(s)

Icing Sugar

½ teaspoons, level

Instructions

For the ice cream, freeze the bananas in their skins for at least 6 hours. Take them out of the freezer and leave to stand for 10 minutes. Peel and roughly chop, then put in a food processor and pulse a few times until smooth. Stir in the cinnamon, transfer to a shallow dish and put in the freezer.
To make the cigarillos, preheat the oven to 200°C, fan 180°C, gas mark 6. Using a sharp knife, cut the fi lo into 8 rough squares. Starting at one corner, roll each square up tightly to form a cigarillo.
Mist with cooking spray and sprinkle with the icing sugar. Bake for 10 minutes until crisp and golden.
Meanwhile, to prepare the apples, quarter and core them, then cut into wedges. Heat gently in a pan with the sugar (no water) for 10-15 minutes, or until just soft.
Serve the apples with the ice cream and cigarillos.

Cinnamon ice 'cream' with warm apples

Ingredients

Instructions

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