banoffee yogurt pots
Ingredients
| 3 cups | Epigamia Natural Greek Yogurt |
| 3 tbsp | Honey |
| 2 tsp | Vanilla extract |
| 6 tbsp | Salted caramel sauce, plus extra to serve |
| 3 | Bananas, sliced |
| 60 g | Toffee popcorn |
| 1 cup | Whipped cream for icing |
| 10 g | Dark chocolate (grated), to serve (optional) |
Directions Prep Time : 15 mins
| Step 1 | Crush the toffee popcorn and add it to the glasses as a base layer. |
| Step 2 | Mix 2 cups of Epigamia Natural Greek Yogurt, honey, and vanilla extract in a bowl. Divide the mixture amongst the 3 glasses equally, spreading it on top of the popcorn layer. |
| Step 3 |
Pour 1 tbsp of caramel sauce and add sliced bananas as the next layer. |
| Step 4 |
Add the remaining 1 cup of Epigamia Natural Greek Yogurt and top it up with toffee popcorn. Finally, add whipped cream over it as the final layer.
|
| Step 5 | Drizzle some caramel sauce or sprinkle grated dark chocolate for garnishing and serve. |
