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
Hull strawberries, then halve lengthways. Cut each banana into eight even pieces.
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.
Thread doughnuts, strawberries and banana, alternately onto skewers.
Serve with chocolate dipping sauce.
TIP! Mini doughnuts are available from major supermarkets or doughnut retail shops. Try replacing with marshmallows.