Pack your week with these fruity filler-uppers
YOGHURT- COVERED BLUEBERRIES
170g fat-free plain yoghurt 1 tsp vanilla essence 200g fresh blueberries
1/ Cover a large baking tray with foil or parchment paper.
2/ In a blender, blitz the yoghurt, vanilla essence and 70g of the blueberries.
3/ Using a toothpick or your fingers, dip the remaining blueberries into the yoghurt mixture and coat completely.
4/ Place each blueberry on the baking tray and freeze for an hour. And if you don’t fancy snacking on them right now, you can freeze them in an airtight container for up to a week.
Serves 1| Ready in 75 mins 644kJ | 3g sat fat
CREAMY DARK CHOCOLATE– BANANA- COCONUT PUDDING
3 ripe bananas 15g unsweetened cocoa powder 240g fat-free plain yoghurt 1 tsp vanilla essence 3 tbsp unsweetened coconut flakes
1/ Mash the bananas in a bowl until smooth and creamy.
2/ Add the cocoa powder, yoghurt, vanilla and 1 tbsp of the coconut to the bananas. Using a fork, stir vigorously for three minutes, or until all of the ingredients are well- combined.
3/ Divide the pudding into four small bowls or ramekins. Sprinkle each one with the remaining coconut flakes. Refrigerate for 30 minutes and serve chilled. Cool stuff.
Serves 2| Ready in 40 mins 644kJ | 3g sat fat