Ingredients:

  • 1 medium ripe banana, peeled, sliced into coins, and frozen (118 g)
  • 1 cup frozen strawberries, halved if large (150 g)
  • 1/2 cup plain Greek yogurt, nonfat or 2% (125 g)
  • 1/4 cup milk of choice, added gradually (60 ml)
  • 1 tsp honey, optional (7 g)
  • 1/2 medium banana, sliced fresh (60 g)
  • 1/4 cup fresh strawberries, sliced (35 g)
  • 2 tbsp granola (20 g)
  • 1 tbsp sliced almonds (8 g)
  • 1 tbsp chia seeds (12 g)

Instructions:

  1. Peel the banana and slice it into 1/2-inch (1.25 cm) coins. Spread the coins in a single layer on a parchment-lined tray and freeze for at least 4 hours or overnight. The coins should be rock-hard and pale.
  2. Keep the frozen strawberries in the freezer until you blend.
  3. Add the Greek yogurt and 2 tablespoons of the milk to the blender first.
  4. Add the frozen banana coins, frozen strawberries and honey, if using. Do not thaw the fruit first.
  5. Blend on low for 15 seconds, then blend on high for 30 to 45 seconds. Stop once to scrape the sides. The base should be smooth and thick with no visible ice specks, and should fall slowly in ribbons from a spoon.
  6. If the blades stall, add 1 tablespoon of milk at a time. Stop at 1/4 cup total milk.
  7. Pour the base into a chilled serving bowl and smooth the surface with a spatula.
  8. Arrange the fresh strawberry slices and the fresh banana coins in a fan or cluster on one side of the bowl.
  9. Sprinkle the granola, sliced almonds and chia seeds over the top. Serve immediately while the base is still spoon-firm.