DI­A­BETES-FRIENDLY DESSERTS

Give clas­sic treats a healthy makeover — with­out los­ing any of their sweet­ness.

Healthy Food Guide (Australia) - - CONTENTS -

Treat your­self to th­ese sweet and sat­is­fy­ing makeovers

Neapoli­tan froyo log

Serves 8 Cost per serve $0.85 Time to make 30 min, plus 5–6 hours freez­ing

gluten free di­a­betes friendly Straw­berry layer 2 small bananas, peeled,

sliced, frozen ¾ cup frozen rasp­ber­ries ¼ cup re­duced-fat

Greek-style yo­ghurt Choco­late layer 3 small bananas, peeled,

sliced, frozen ¼ cup re­duced-fat

Greek-style yo­ghurt 2 ta­ble­spoons pure

co­coa pow­der 25g 70% dark choco­late,

chopped Vanilla layer 3 small bananas, peeled,

sliced, frozen ¼ cup re­duced-fat

Greek-style yo­ghurt 1 tea­spoon vanilla ex­tract 1 Lightly spray a 10 x 20cm loaf tin with oil and line with plas­tic wrap, al­low­ing the ex­cess to over­hang the sides. 2 Make straw­berry layer: Place bananas, rasp­ber­ries and yo­ghurt in a food pro­ces­sor. Blitz un­til the mix­ture is smooth and has a sor­bet-like con­sis­tency; scrape oc­ca­sion­ally down sides of the pro­ces­sor. This blend­ing can take 2–3 min­utes. Spoon mix­ture into pre­pared tin, smooth­ing sur­face with the back of a spoon. Freeze for 1 hour, or un­til just firm. 3 Make choco­late layer: Place bananas, yo­ghurt and co­coa in a food pro­ces­sor. Blitz un­til mix­ture is smooth. Stir through chopped choco­late. Spoon mix­ture on top of straw­berry layer, smooth­ing the sur­face with the back of a spoon. Freeze for 1 hour, or un­til log is just firm. 4 Make vanilla layer: Place bananas, yo­ghurt and vanilla in a food pro­ces­sor. Blitz un­til mix­ture is smooth. Spoon the mix­ture on top of choco­late layer, smooth­ing sur­face with the back of a spoon. Freeze for 2–3 hours. 5 To serve, re­move froyo log from freezer and set aside for 5 min­utes be­fore in­vert­ing onto a serv­ing plate. Slice and serve dessert im­me­di­ately.

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