Chocolate and banana split

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

30g hazelnuts
50g dark chocolate, chopped
4 tablespoons skim milk
1 teaspoon vanilla extract
2 bananas, peeled and halved lengthways
200g blueberries (use frozen if you can’t find fresh ones)
4 small scoops low-fat vanilla ice cream

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Heat a dry pan over a medium heat and toast hazelnuts until fragrant and golden (keep an eye on them so they don’t burn). Roughly chop.

2 Combine chocolate, milk and vanilla in a small bowl. Bring about 3cm water to a simmer in a small pot and set the bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Stir chocolate occasionally as it softens until mixture is smooth. Set aside to cool slightly.

3 Divide the banana halves and blueberries among 4 shallow dishes. Serve with the ice cream, chocolate sauce and toasted nuts.

Variations

Make it gluten free: Check chocolate is gluten free.

Nutrition Info (per serve)

Calories 248 cal

Kilojoules 1040 kJ

Protein 4 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 27 g

Dietary fibre 4 g

Sodium 30 mg

Calcium 90 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.