1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a medium bowl, combine milk, cocoa, coffee and cornstarch and mix well.
In a small non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds, add milk mixture and cook slowly. Continue to stir while the mixture cooks and becomes creamy. Remove from heat and set aside to cool completely.
Pour creamy milk mixture into a mixing bowl and whip with a hand mixer or blender; remove all lumps. Add the strawberry preserves and whip again; add whipped topping and coffee essence and whip until smooth.
Gently fold in diced banana and garnish with a strawberry slice.
4 servings
1 (66g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content