Ingredients:
1 banana 100ml cold water or unsweetened almond milk 200g frozen raspberries 100g Greek yoghurt (use dairy free yoghurt if preferred) 1 tbsp acacia honey few drops of peppermint or chocolate extract (optional)
SERVES 4
PER SERVING: 97 Calories 20g Carbs 2g Protein 1g Fat

Method:
Cut the banana into thin slices, and place on a lined tray. Freeze for one hour.
Remove banana from the freezer. Pour the cold water or unsweetened almond milk into a blender and add the banana.
Using a wooden spoon, break up the frozen raspberries into small pieces then add to the blender. Blend on high setting for 3-4 minutes. Add more liquid if the blades jam or leave for 5 minutes for the mixture to soften up, then continue to blend until smooth.
Add honey, yoghurt and peppermint extract (if using) and pulse until creamy.
Serve immediately or freeze for a later date. Remove from the freezer 15 minutes before serving.
Refer to your freezer manual for maximum storage times.