2 hr 5 min
This frozen dessert is made with bananas, yogurt and homemade honeycomb, all drizzled with dark chocolate
Calorie controlled cooking spray
Bicarbonate of Soda
¼ teaspoon(s), level
0% fat natural Greek yogurt
Stem ginger in syrup
1 portion(s), drained, finely chopped
- Line a mixing bowl with baking paper and mist with cooking spray. Combine the sugar and golden syrup in a deep pan, stirring over a gentle heat for 5 minutes or until the sugar melts. Turn up the heat a little and cook until a deep amber colour – don’t let it burn. Working quickly, turn off the heat, then using a wooden spoon, beat in the bicarbonate of soda – the mixture will bubble and foam almost immediately – until the bicarb disappears. Transfer to the lined bowl and set aside for 1- 1 1⁄2 hours, until set.
- Line a 1.5-litre loaf tin with clingfilm, leaving a 7-8cm overhang. Mash the bananas with a fork in a large bowl, and stir in the yogurt and ginger. Break the honeycomb into chunks and set aside 8 pieces. Finely crush the rest and gently fold into the banana mixture. Scrape it into the tin, then freeze for at least 6 hours.
- Remove the parfait from the freezer 20 minutes before you’re ready to serve. Meanwhile, chop the chocolate and microwave in a small bowl on High at 15-second intervals until melted. Dip the 8 honeycomb chunks into the chocolate so they’re half covered, transfer to a lined plate and chill in the fridge for 5 minutes until set.
- Place a serving board over the parfait and flip over so the underside is uppermost. Lift the loaf tin and carefully peel away the cling film. Drizzle over the remaining melted chocolate and top with the dipped honeycomb to serve.
Short on time? Swap the honeycomb for 2 x 17g crushed Crunchie bars and reduce the dark chocolate to 20g.