A heat wave is taking the country by storm, but no need to succumb to high calorie, fat-laden ice cream to cool off. Indulge in this decadent banana spilt to satisfy your sweet tooth and beat the heat. At the risk of being called blasphemous for creating a banana spilt ice cream without true “ice cream,” I think this banana spilt hits the spot. I replaced the ice cream with nonfat Greek yogurt for a creamy, lower-calore, lower-sugar, protein packed dessert! Top it off with fresh produce from the farmer’s market and you have a dessert worthy to take a seat at the breakfast table. I created this recipe for my new cookbook, Culinary Duct Tape: The Magic of Greek Yogurt, which will I will offer as an e-book very soon! Let me know if you are interested in ordering a copy and I’ll put you on the pre-order waiting list.
•3 Tablespoons Greek nonfat yogurt
•3 of each raspberries, blueberries and cherries
•2 teaspoons sugar-free chocolate syrup
Slice banana in half lengthwise. Place in dish and top with three tablespoons of greek yogurt. Top each scoop of yogurt with berries. Drizzle with sugar-free chocolate syrup.
My kids absolutely loved this and felt extra special eating it from a banana spilt dessert dish. Give it a try and let me know what you think!