5-minute chocolate banana split
SERVES 2. HANDS-ON TIME 5 MIN Halve 1 ripe banana lengthways, then cut in half widthways. Divide between 2 bowls and add a scoop of low-fat chocolate frozen yogurt (we used Waitrose Love Life) to each bowl. Drizzle over 2 tsp almond butter, scatter over a handful of low-sugar granola and top with a grating of 80% dark chocolate. PER SERVING 220kcals, 8g fat (2.4g saturated), 5.8g protein, 29.6g carbs (21.5g sugars), 0.1g salt, 2.8g fibre
5-minute cheesecake pots
SERVES 2. HANDS-ON TIME 10 MIN Lay 2 rich tea biscuits flat in the base of 2 x 200ml ramekins (1 biscuit in each ramekin). In a mixing bowl, mix the juice and zest of ½ lime, 150g Greek yogurt and 1½ tbsp agave nectar (from large supermarkets and health food shops), then set aside. Put 100g frozen mixed berries in a small bowl, then microwave on medium for 2-3 minutes until they collapse. Stir in 2 tsp agave nectar to sweeten the berry compote. Stir a couple of tablespoons of the berry compote into the yogurt mixture, then spoon the remaining compote on top of the biscuits in the ramekins (along with any juice). Dollop over the berry-swirled yogurt mixture and chill for at least 30 minutes before serving. PER POT 219kcals, 9.3g fat (5.6g saturated), 5.6g protein, 27.1g carbs (20.9g sugars), 0.2g salt, 2g fibre
Dairy-free coconut and cinnamon pancakes