Toffee-Caramel Bananas With Hazelnuts and Yogurt |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A diabetic posting a pudding recipe? Surely not! I love puddings but can't eat them so thought I would share them on here so others can enjoy them. From Sainsbury's magazine Ingredients:
40 g hazelnuts |
2 tablespoons pumpkin seeds |
1 tablespoon sunflower seeds |
6 large bananas |
0.75 (450 g) jar merchant gourmet dulce de leche (toffee caramel) |
1 (200 g) container greek yogurt |
Directions:
1. Pre - heat the grill.
2. Place the hazelnuts on a small baking sheet and toast until golden. Leave to cool, then roughly chop. Mix the nuts with the seeds. Set aside.
3. Peel and slice the bananas into chunky pieces. Add some banana to each of 6 paper cups or bowls, followed by a tablespoon of dulche de leche.
4. Then divide the rest of the banana between the cups or bowls, add another tablespoon of dulche de leche.
5. Top with a dollop of Greek Yogurt and a scattering of toasted hazelnuts and seeds.
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