Chocolate and banana split
(at time of publication)
- 30g hazelnuts
- 50g dark chocolate, chopped
- 4 tablespoons trim milk
- 1 teaspoon vanilla extract
- 2 bananas, peeled and halved lengthways
- 200g blueberries (use frozen if you can’t find fresh ones)
- 4 small scoops low-fat vanilla ice cream
1 Heat a dry pan over a medium heat and toast hazelnuts until fragrant and golden (keep an eye on them so they don’t burn). Roughly chop.
2 Combine chocolate, milk and vanilla in a small bowl. Bring about 3cm water to a simmer in a small pot and set the bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Stir chocolate occasionally as it softens until mixture is smooth. Set aside to cool slightly.
3 Divide the banana halves and blueberries among 4 shallow dishes. Serve with the ice cream, chocolate sauce and toasted nuts.
Make it gluten free: Check chocolate is gluten free.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 4g
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