250 g punnet strawberries, sliced
1 ripe banana
2 x 170 g tubs Fat Free Yoghurt
1 tbsp maple syrup
½ tsp vanilla bean extract
2 tbsp caster sugar
- Divide strawberries between four 125ml (½ cup) serving glasses. Mash banana in a bowl. Add yoghurt, syrup and vanilla. Whisk until combined.
- Divide yoghurt mixture between glasses. Smooth surface.
- Sprinkle sugar evenly over yoghurt mixture. Using a kitchen blowtorch, melt sugar and continue heating until sugar becomes golden brown. Set aside for 10 minutes to allow caramel to cool and set. Serve.