chocolate mousse

Ingredients

• Banana- 1 large, sliced, frozen
• Avocado- 1 medium
• Cocoa powder- ⅓ cup(s), (30g) Dutch variety, sifted
• Granulated stevia sweetener- 2 tbs
• 99% fat-free plain yoghurt- ¾ cup(s), (180g)
• Cocoa powder- 1 tsp, extra to dust

Instructions

1. Using a food processor, process banana, avocado, cocoa and sweetener until smooth. Add yoghurt.
2. Process again until thick and creamy. Divide mixture between four 1/2-cup (125ml) capacity serving bowls or mugs. Dust with extra cocoa and serve immediately.

Notes

TIP: Slice banana then place in a small sealable bag to freeze. Mousse can be made ahead, covered and kept in the fridge for up to 24 hours before serving. VARIATION: Add 2 tsp brandy with cocoa in Step 1 or swap yoghurt for plain, unsweetened soy yoghurt.