With Valentine’s Day being on a Thursday, I knew I wanted to be able to whip up a quick and easy dessert. [Nathan was in charge of dinner!] Even though we had a great idea to make homemade dim sum together, we knew that it would have to wait for a weekend. When I saw Tone It Up’s post of Valentine’s Day desserts, I knew I had something to play with.
Roasted Banana Berry Chocolate Cups
Makes 10 cups
Adapted from Tone It Up
- 10 squares from 6.8 oz dark chocolate bar
- 1 medium banana
- 3/4 cup non-fat, plain greek yogurt
- 1 cup berries; sliced if using strawberries
- 1/4 cup unsweetened, shredded coconut; toasted
- Ground cinnamon [optional, for garnish]
Preheat oven to 350°F. Microwave the chocolate chunks in 30 second increments until smooth. Spray 10 mini cupcake liners lightly with non-stick spray and paint the melted chocolate on each of the liners to about 1/4″ thickness. Place the cups in the freezer for 20-30 minutes until hard.
While the cups are in the freezer, place the banana on a cookie sheet and into the oven, still in its skin. Roast for 15-20 minutes until very brown. Remove from the oven and let cool completely. After the banana has cooled, mash it up and mix it into the greek yogurt.
Remove the chocolate cups from the freezer and peel out of the liners. Spoon some roasted banana yogurt into each cup, top with a few berries, some toasted coconut, and a sprinkling of cinnamon. Serve immediately.. they won’t last long!
97 Calories / 5g Fat / 13g Carbs / 2g Fiber / 9g Sugar / 3g Protein
Food for Thought
Did you treat yourself to a Valentine’s Day dessert? Did you make something special or order out?