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Banoffee Yogurt Pots

November 19, 2020

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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

60g toffee popcorn

1 cup whipped cream for icing

10g dark chocolate (grated), to serve (optional)


1Crush the toffee popcorn and add it to the glasses as a base layer.

2Mix 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.

3Pour 1 tbsp of caramel sauce and add sliced bananas as the next layer.

4Add 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.

5Drizzle some caramel sauce or sprinkle grated dark chocolate for garnishing and serve.