Frozen Banoffee Parfait
Ready in: 60 mins +
A dessert that only uses four ingredients? What more could you ask for?!
Ingredients:200g Total 2% Greek Yoghurt
1 large very ripe banana, plus extra to serve
200g canned or jarred caramel eg Carnation, plus 4 tsp to serve
2 free-range medium egg whites
- Mash the banana in a medium bowl until smooth, add the caramel and yoghurt and mix to combine. Line 4 x 175ml approximate mini pudding basins with clingfilm.
- Whisk the egg whites to soft peaks, in a very clean bowl. Add a spoonful to the banoffee mix, then carefully fold in the remainder. Spoon into the prepared moulds and freeze for six hours or overnight.
- To serve, remove to the fridge for 30 minutes before serving. Remove from the moulds and clingfilm. Serve each with sliced banana and the reserved caramel.