Rainbow banana split
This vibrant take on the retro pud replaces whipped cream with kefir frozen yogurt, and is drizzled with a berry compote rather than chocolate sauce. We think it’s just as delicious – there’s no compromise on flavour!
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- 225g pack blueberries
- 150g pack blackberries
- ½ tsp vanilla bean paste
- 1 tbsp lemon juice
- 4 banana
- 4 small scoops mango & coconut kefir frozen yogurt (about 100g in total)
- 150g pack raspberries
- 2 tbsp toasted flaked almonds
Put the blueberries, blackberries, vanilla and lemon juice into a large pan and bring to the boil. Simmer over a medium heat for 8-10 minutes, stirring every so often, until the fruits have softened but are still holding their shape. Set aside to cool slightly
Peel the bananas and halve lengthways. Divide between plates or bowls, cut-sides up. Top with the frozen yogurt, then drizzle over the compote. Scatter over the raspberries and almonds before serving.
Typical values per serving when made using specific products in recipe