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Ingredients
4 ripe bananas
150g No.1 Natural Strained Greek Yogurt
2 tbsp Vedrenne vanilla syrup, or to taste
Method
Peel, then cut the bananas into chunks and put into a freezer bag. Freeze for at least 2 hours or for up to 1 month until needed.
Blend the frozen bananas, yogurt and syrup together in a food processor until nearly smooth, adding extra syrup if needed.
Serve immediately or spoon into a freezerproof container, cover with a tight fitting lid and freeze until firm or until needed, for up to 1 month. Remove from the freezer 10-15 minutes before scooping.
Cook’s tip
Delicious served with shards of peanut brittle – melt 50g caster sugar in a small pan over a medium heat until golden. Add some peanuts, then immediately tip onto a piece of baking parchment, leave to cool completely before breaking into pieces. Add warm chocolate sauce for an even more indulgent ice cream sundae.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
672kJ/ 159kcals
Fat
2.7g
Saturated Fat
1.7g
Carbohydrates
28g
Sugars
22g
Fibre
1.4g
Protein
4.8g
Salt
0.1g
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