Banoffee Tartlets
2 points each
Ingredients
- 9 wonton wrappers
- 1 medium banana sliced
- 1/2 cup cream whipped
- 50 ml Natvia salted caramel topping
- 3 squares 20g of dark chocolate grated or mini chocolate chips
- 1 x3 second oil spray
- 9 sprigs of mint
Instructions
- Push wonton wrappers to a mini cupcake mould, spray with oil spray and bake at 180c FF for 8-10 mins.
- Once cooked, cool on a wire rack.
- In the meantime, chop banana, whip the cream.
- Add 2-3 slices of banana to each crispy wonton cup, spoon 2 tsp of caramel topping over the banana, spoon 1 tsp of cream over the caramel, and either top with chocolate chips, or grate over chocolate.
- Decorate with a sprig of mint.
Notes
Other ideas for fillings:
- Lemon meringue topped with crushed meringue
- Blueberry cheesecake topped with fresh blueberries
- Strawberry yoghurt topped with fresh strawberries
- Low fat Custard topped with cinnamon
- Plain or vanilla yoghurt topped with fresh passionfruit
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