Fruity fro-yo bombe
- 3 bananas, peeled and frozen solid
- 400g can Ambrosia Light Devon Custard, frozen for 1 hr
- 2 x 450g pots Yeo Valley 0% Fat Greek Style Honey
- Asda Natural Food Colouring in Green
- 200g frozen raspberries
- 1tbsp small chocolate chips
Chop the frozen bananas into chunks and blitz in a processor with the custard and 1 pot of the yogurt until smooth. Spoon one third of the mixture into a shallow, lidded food-storage box and put in the freezer.
Add 3 drops green food colouring to the remaining mixture and blend to an even shade. Spoon the mixture into a shallow food storage box, put on the lid and freeze for 1 hr.
Beat each mixture separately with a fork to break up the large ice crystals, then freeze for a further 1 hr. Continue this process until both mixtures are thick and spreadable.
Put the green mixture into a 1.2L pudding basin and spread it over the base and up the sides. Freeze until set. Beat the other frozen mixture with a fork, then spread a layer over the green mixture, leaving a ‘well’ in the middle. Freeze until set.
Put the raspberries and the other pot of Greek-style yogurt in a processor and blend until smooth. Stir in the chocolate chips to look like watermelon seeds. Pour into the basin, filling the well. Freeze the whole dessert until solid.
To serve, dip the basin into a bowl of hot water for 10 secs to release the bombe before turning it out onto a large plate. Slice and serve immediately.