Banoffee & custard pots |

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Banoffee & custard pots


Serves 6

Ready in about 10 minutes, plus chilling

4 sheets leaf gelatine

1 tsp vanilla extract

2 x 175g Müllerlight Toffee yogurts

2 x 175g Müllerlight Banana & Custard yogurts

Banana slices, to serve

14g bag Walkers Sunbites Wholegrain

Sweet Caramel popcorn

1 Soak the gelatine in cold water for 10 minutes, or until soft. Put 200ml boiling water into a jug with the vanilla extract. Squeeze the excess water from the gelatine, then stir the gelatine into the boiling water until dissolved.

2 Tip all the yogurts into a large bowl or jug and whisk in the gelatine mixture. Divide between 6 small dessert glasses or pots, then chill for 3-4 hours, or until set.

3 When ready to serve, top with the banana slices, then divide over the caramel popcorn.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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