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Bacoffee Pots


  • 2 tsp instant espresso coffee

  • 1 tbsp dark muscovado sugar

  • 1 large banana, mashed

  • 250g / 9 oz fat-free fromage frais

  • 10g / ½ oz dark chocolate (72% cocoa solids), grated

  • 2 tsp flaked almonds, toasted


  • 1.

    Mix the coffee and sugar with 1 tbsp boiling water to dissolve.

  • 2.

    Allow to cool then stir in the mashed banana and then fold in the fromage frais, keeping a slight ripple effect.

  • 3.

    Transfer into four small glasses and chill unit required.

  • 4.

    Top with grated chocolate and almonds before serving.

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