Peel the bananas and cut each into 3 portions. Coat the banana portions with the chocolate and place on a sheet of baking parchment until set. Meanwhile, puree and sieve the raspberries to remove the pips. Stir in the icing sugar and pour the sauce onto a serving plate. Arrange the chocolate bananas on top and decorate with fresh mint if using. NOTES : Very quick and easy dessert - appealing for children !
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 4|
|Calories from Fat: 124 (32%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 10.1mg||3 %|
|Sodium 36.4mg||1 %|
|Potassium 671.4mg||18 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 55g|
|Protein 5.3g||8 %|
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Calories per serving: 382
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