Banoffee Dessert Pots

Less than 15'

150g FAGE Total

125g digestive biscuits

40g butter, melted

1 x 397g can of carnation caramel

1 large ripe banana, peeled and sliced

200ml double cream

1 tbsp icing sugar

10g dark chocolate, grated, to serve

  1. Whizz the biscuits in a food processor until they resemble breadcrumbs and mix together with the melted butter. Spoon the mixture into the base of four glasses and press down to form an even layer.
  2. Cover the glasses with clingfilm and chill in the fridge for 20 minutes.
  3. Meanwhile, lightly whip the cream and icing sugar, then fold in the yoghurt. When the banoffee base has chilled, spoon in layers of the carnation caramel, cream and banana slices. Before serving, sprinkle over the grated chocolate.