2 ripe 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
½ cup (125 mL) frozen raspberries
1 tbsp (15 mL) raw pumpkin seeds
½ tsp (2 mL) chia seeds
Blend together 1 banana, the yogurt, frozen mango and agave in a blender until smooth.
Pour onto parchment paper-lined baking sheet, spreading to about ¼-inch (5-mm) thickness
Slice remaining banana into ¼-inch (5-mm) thick rounds. Arrange banana and frozen raspberries evenly over top of yogurt mixture. Sprinkle with pumpkin seeds and chia.
Freeze uncovered until solid, at least 4 hours or overnight.
Let stand at room temperature for 5 minutes. Cut into 24 pieces, about 2-inch (5-cm) each. Store in an airtight container in the freezer for up to 1 month.
Chef's Tip: Look for agave syrup in the natural foods section of the supermarket or replace it with honey.
Makes: 24 pieces
Per serving (4 pieces): 120 calories, fat 4 g (2 g of which are saturated), sodium 10 mg, carbohydrate 23 g, fibre 2 g, sugars 13 g, protein 2 g.
Recipe source: pc.ca
Article: Healthy Eating is More than Food