2 tablespoon lemon juice
2 bananas, peeled
2 tablespoons granulated artificial sweetener
150 ml low-fat, ready-made custard
225 g low-fat, natural yogurt
2 egg whites

To serve

Extra banana ribbons (cut out with a potato peeler), strawberry slices and geranium leaves.

Place the lemon juice, bananas, artificial sweetener, custard and yogurt into a food processor and blend until smooth. Transfer into a mixing bowl. Whisk the egg whites until stiff and with a large metal spoon fold into the banana mixture. Pour into a freezer-proof container and freeze for 2 hours, remove from the freezer, beat well to break up any ice crystals then return to the freezer and freeze until solid. Remove form the freezer at least half an hour before serving. Serve with extra banana ribbons, strawberry slices and geranium leaves.

Energy 115kcal, Protein 6g, Carbohydrate 22g, Fat 1g, Fibre 1g.