Dessert Remix: Frozen Greek Yogurt Banana Split (It's Healthier!)

Greek yogurt has a rich and creamy texture, and its tangy flavor gives this dessert the perfect combo of sweet …By The Casserole Queens

Traditional banana splits don't have the high protein Greek yogurt offers. This just-as-tasty Frozen Yogurt Banana Split does, and for only about 250 calories per serving. Photo by John Kernick

Serves: 10
Yileds: 10 servings (cost per serving of $0.71)

Nutritional Information (per serving)

Calories: 251
Total Fat: 13.5g
Saturated Fat: 8.5g
Cholesterol: 51mg
Sodium: 38mg
Total Carbohydrate: 29g
Dietary Fiber: 2g
Protein: 4g

Related: Discover 6 stomach-friendly foods.

Ingredients:


1
can(s) (8-ounce) crushed pineapple
1
cup(s) plain Greek yogurt
5 tablespoon(s) sugar
1 1/2
cup(s) heavy cream
1/4 cup(s) maraschino cherries
1
pound(s) fresh strawberries
1 tablespoon(s) unsweetened cocoa powder
1/4
cup(s) chocolate syrup, plus more for serving
3 bananas

Directions:


1. Line an 8 1/2- by 4 1/2-inch loaf pan with parchment paper, leaving a 4-inch overhang on the two long sides.

2. In a food processor, purée the pineapple (with the juices), 1/3 cup yogurt, and 2 tablespoons sugar until smooth. Transfer to a large bowl. Add 1/2 cup heavy cream and, using an electric mixer on high, beat until slightly thickened, 4 minutes. Spread evenly into the prepared pan. Freeze for at least 15 minutes while you prepare the next layer.

3. Clean the food processor and purée the cherries, 4 ounces strawberries, 1/3 cup yogurt, and 1 tablespoon sugar until smooth. Transfer to a large bowl. Add 1/2 cup heavy cream, and using an electric mixer (with clean beaters), beat until thickened (it should be the consistency of lightly whipped cream). Spread evenly over the pineapple layer. Freeze while making the next layer.


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4. Using an electric mixer (with clean beaters), beat together the cocoa, chocolate syrup, and remaining 1/3 cup yogurt. Add the remaining 1/2 cup heavy cream and beat until thickened (the mixture should be the consistency of sour cream).


5. Arrange the bananas lengthwise in the loaf pan on top of the strawberry-cherry mixture, cutting to fit as necessary. Gently push them until they are about two-thirds submerged in the mixture. Spread the chocolate mixture evenly over the bananas and freeze until set, at least 4 hours, and then covered for up to 5 days.


6. Thirty minutes before serving, slice the remaining 12 ounces strawberries. In a medium bowl, toss the strawberries with the remaining 2 tablespoons sugar and let sit, tossing occasionally, for 25 minutes (they should become slightly syrupy).


7. To serve, let the cake stand at room temperature for 5 minutes. Run a knife between the parchment and the edge of the pan to loosen it. Using the overhangs, lift the cake out of the pan and invert onto a platter so that the pineapple layer is on top. Remove the paper, spoon the strawberries and any juices over the top, then drizzle with additional chocolate syrup, if desired.

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