Cinnamon ‘Ice Cream’ with Warm Apples & Filo Cigarillos

Serves 4

4 ripe medium bananas, unpeeled

2tsp ground cinnamon

For the cigarillos

45g sheet filo pastry Calorie controlled cooking spray

½tsp icing sugar

For the apples

4 Jazz apples, unpeeled 1tsp light brown sugar

Freeze the bananas in their skins for at least 6 hours, or preferably overnight. Then take them out of the freezer and leave to stand for 10 minutes. The skin should now easily slice off with a sharp knife, so peel it off and discard, then chop the flesh into chunky slices.

Pop the banana slices into a food processor and pulse a few times until a smooth ‘ ice cream’ forms. Stir in the cinnamon, then scoop into 4 individual portions, place on a plate and refreeze until ready to serve. Defrost slightly if it becomes too hard.

To make the cigarillos (you can do this in advance), preheat the oven to 200°C/fan

180° C/gas 6. Using a sharp knife, cut the filo into 8 rough squares. Starting at one corner, roll each square up tightly to form a cigarillo.

Mist with cooking spray and sprinkle with the icing sugar. Bake for 10 minutes until crisp and golden. These are best served warm, so if you made them in advance, gently reheat.

Meanwhile, quarter and core the apples, then cut into wedges. Heat gently in a pan with the sugar until soft but with a bite – about 10-15 minutes. Serve the apples topped with the ‘ ice cream’ and cigarillos.

* ALL SMARTPOINTS VALUES ARE PER SERVING