Banana and Coconut Semi-Freddo

Ingredients (serves 6)

• 2 small bananas, peeled, chopped
• 3/4 cup low-fat vanilla yoghurt
• 200ml low-fat evaporated milk
• 100ml pineapple juice
• 1/2 teaspoon coconut essence
• 1/4 teaspoon ground nutmeg
• 250g strawberries, hulled, sliced

Method

1. Place bananas, yoghurt, evaporated milk, pineapple juice, coconut essence and nutmeg in a blender. Blend until smooth.
2. Pour into a 1-litre capacity airtight container. Freeze for 4 to 5 hours or until just frozen. Spoon into bowls. Serve with strawberries.

Notes

• 
  Storage tip: The semi-freddo will keep in the freezer for up to 1 month. As it contains no preservatives, you might need to let it stand in the fridge for 15 minutes to soften slightly before scooping.