Banana yogurt pots

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1. Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.

Make it for breakfast

Scatter muesli over the top instead of the walnuts - just as tasty.

Per serving

230 kcalories, protein 7g, carbohydrate 40g, fat 6 g, saturated fat 1g, fibre 1g, salt 0.23 g

Latest comments and suggestions

• Sue'srecipes

  09 June 2008

  Sue'srecipes commented on this recipe

  To stop the bananas going brown - put the unpeeled bananas in a bowl of cold water for 5 minutes before peeling. It works!!

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Ingredients

• 1 x 450g tub thick yogurt
• 3-4 bananas cut into chunks
• 4 tbsp sort dark brown sugar
• 25g walnuts , toasted and chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Low-fat

Ingredients

• 1 x 450g tub thick yogurt
• 3-4 bananas cut into chunks
• 4 tbsp sort dark brown sugar
• 25g walnuts , toasted and chopped

Per serving

230 kcalories, protein 7g, carbohydrate 40g, fat 6 g, saturated fat 1g, fibre 1g, salt 0.23 g

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