Written by
on Wednesday, 10 April 2019.
Tagged: chocolate, dessert, healthy cooking, healthy eating, healthy lifestyle
Easter often means chocolate, chocolate and well…more chocolate! Whilst it’s perfectly fine to enjoy a chocolate egg, sometimes Easter can leave us feeling lethargic and so full of sweets that we never want to see a chocolate bunny ever again!
Why not try something a little healthier this year? This cocoa ‘nice cream’ will satisfy your sweet tooth and provide that 'chocolatey’ hit without heaps of extra added fats and sugars.
The best bananas to use for this recipe are those that are very ripe and spotty. These make the ‘nice cream’ extra sweet! Slice them and pop them in the freezer ahead of time so they're ready when you want to make this yummy dessert..
518 kJ (124 Calories), 4 g protein, 1 g fat (including 1 g saturated fat), 24 g carbohydrate (including 19 g sugars), 5 g fibre and 20 mg sodium.
* Based on medium bananas; does not include the optional honey.
Note: I started with 300 grams of unpeeled bananas which became 200 grams in weight once peeled.
Recipe by dietitian Sophie Feng. You can see her on Instagram at @sophies_foodfeast
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