Light banoffee pie

Devised by nutritionist Dr Carrie Ruxton, this banoffee pie has 200 fewer calories than a traditional banoffee pie recipe

Serves: 6
Per portion:
260 calories
7 grams of fat

What you need:

• 7 large dates (stones removed)
• 7 teaspoons lemon juice
• 10 light digestive biscuits
• 2 large firm bananas
• 1 pot Ambrosia toffee custard (or other flavoured custard)
• Anchor Light Real Dairy Cream
• Half a Cadbury's flake

What you do:

1. Liquidise the dates with the lemon juice
2. Crush the digestive biscuits in a food processor or place in a sealed plastic bag and bash with a rolling pin
3. Mix the dates and crushed biscuits together into a paste
4. Press the biscuit base into the bottom of a 7 inch shallow cake tin lined with a circle of greaseproof paper
5. Put in fridge for 20 minutes to set
6. When the biscuit base is ready, loosen it with a knife and carefully turn it out of the tin onto a plate
7. Slice the bananas evenly across the base
8. Then pour one carton of Ambrosia toffee-flavoured custard over the top and spread out to cover the bananas
9. Individually serve a slice and squirt Anchor Light Real Dairy Cream over the top
10. Finally sprinkle some Cadbury's flake and enjoy.

Handy facts:

- Per portion, this recipe saves 200 calories and 23 grams of fat compared with a standard banoffee pie recipe.
- You get 3 grams of fibre per portion thanks to the dates.
- The bananas and dates count as one of your 5-a-day.
- Bananas are an excellent source of tryptophan which helps boost serotonin, the natural happy chemical in the brain.

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