How to make
Ingredients
- 2ripe bananas
- 1 tub (500 g) PC® Plant-Based Plain Cultured Coconut Milk Yogurt Alternative
- 1 cup (250 mL) frozen mango chunks
- 1 tbsp (15 mL) agave syrup
- 1/2 cup (125 mL) frozen raspberries
- 1 tbsp (15 mL) raw pumpkin seeds
- 1/2 tsp (2 mL) chia seeds
How to make
- Step 1Blend together 1 banana, the yogurt, frozen mango and agave in blender until smooth.
- Step 2Pour onto parchment paper-lined baking sheet, spreading to about 1/4-inch (5 mm) thickness.
- Step 3Slice remaining banana into 1/4-inch (5 mm) thick rounds. Arrange banana and frozen raspberries evenly over top of yogurt mixture. Sprinkle with pumpkin seeds and chia.
- Step 4Freeze uncovered until solid, at least 4 hours or overnight.
- Step 5Let stand at room temperature 5 minutes. Cut into 24 pieces, about 2-inch (5 cm) each. Store in airtight container in freezer for up to 1 month.