Banoffee Yogurt Pots Recipe

Ingredients

  • 400g thick natural yoghurt
  • 6 tbsp caramel (Nestle Carnation tin)
  • 4 dark chocolate digestives
  • 1 banana, peeled, halved lengthways and cut into thick slices
  • 30g walnuts, crumbled
  • 10g dark chocolate, peeled into shavings with a speedy peeler

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
311 per serving
16% %GDA
Fat
15g per serving
21% %GDA
Saturates
6g per serving
30% %GDA
Sugars
29g per serving
32% %GDA
Salt
0.40g per serving
7% %GDA

Method

  1. Spoon the yoghurt into a bowl, then add 4tbsp of the caramel and fold in so that you have a rippled effect.

  2. Divide the yoghurt between 4 serving glasses. Crumble ┬ż of the biscuits over the top then layer up the banana and walnuts.

  3. Crumble the last of the biscuits over the top then finish with the last of the caramel and the chocolate shavings.

  4. Serve straightaway or chill in the fridge until needed.