American · Dessert
Banana Split
A lightened riff on the soda-fountain classic that swaps melting ice cream for vanilla-whey Greek yogurt scoops, keeps the banana and fresh fruit toppings, and finishes with a thin cocoa drizzle and a scatter of walnuts instead of whipped cream and syrup.
$1
12 minsPrep
0 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
165Calories
11.5gProtein
5.6gFat
24gCarbs
11.3gSugar
3.4gFiber
43mgSodium
6mgChol
2gSat Fat
378mgPotassium
99mgCalcium
0.9mgIron
0.3mcgVitamin B12
26mgVitamin C
0gPolyol
4gAllulose
0.3gAlcohol
Goes well with
Prosecco
local
Ice Cream Float with Root Beer
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Slice the banana lengthwise into two long strips and lay them along the sides of a shallow bowl.
2
Whisk the whey protein isolate into the Greek yogurt with the vanilla extract and half the allulose until smooth and thick, then spoon into the centre of the bowl in two small mounds to mimic scoops.
3
Whisk the cocoa powder with the remaining allulose and the skim milk in a small cup until a glossy pourable sauce forms, loosening with a few drops more milk if needed.
4
Scatter the sliced strawberries and diced pineapple over and around the yogurt mounds.
5
Drizzle the cocoa sauce over the top and finish with the chopped walnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.5 oz100g sliced lengthwise banana
- 3.2 oz90g whipped greek yogurt
- 1.6 oz45g sliced strawberry
- 1.2 oz35g diced pineapple
- 0.2 oz6g cocoa powder
- 0.4 oz12g stirred into yogurt whey protein isolate
- 0.3 oz8g allulose
- 0.4 oz10g whisked to loosen sauce skim milk
- 0.3 oz8g chopped walnut
- 0.1 oz2g vanilla extract
