Ingredients
8 strawberries
2 medium bananas
16 mini cinnamon doughnuts (15g each)
8 x 25cm bamboo skewers
CHOCOLATE DIPPING SAUCE
200g block milk chocolate, chopped
1/3 cup vanilla bean Greek-style yoghurt
2 tablespoons milk
Method
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Hull strawberries, then halve lengthways. Cut each banana into eight even pieces.
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To make chocolate dipping sauce, combine chocolate, yoghurt and milk in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until chocolate is melted. Remove bowl from heat. Whisk until smooth.
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Thread doughnuts, strawberries and banana, alternately onto skewers.
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Serve with chocolate dipping sauce.
TIP! Mini doughnuts are available from major supermarkets or doughnut retail shops. Try replacing with marshmallows.
