A cold finish
Cocoa Banana Yogurt Cups for Two
Mashed banana softens the sharpness of plain yogurt while cocoa gives it a chocolate flavor. Toasted oats stay separate until serving for a little crunch.
- Makes
- 2 dessert cups, about ¾ cup each
- Preparation
- About 10 minutes
- Cooking or chilling
- About 4 minutes to toast oats, plus 15 minutes optional chilling
Get everything ready
Ingredients
2 dessert cups, about ¾ cup each
What you need
Small dry skillet, fork, bowl and two serving cups.
Time to cook
Method
Toast the oats
Put the oats in a dry skillet over medium low heat. Stir for about 3 to 4 minutes until lightly golden and fragrant. Tip onto a plate and cool.
Mash the banana
Peel and mash the banana very thoroughly with a fork. A ripe banana blends more easily, but a few small pieces will give the cups a little texture.
Mix the cups
Stir the cocoa, maple syrup and vanilla into the banana, then fold in the yogurt until the color is even. Divide between two cups. Serve immediately or cover and refrigerate for a 15 minute chill.
Add crunch last
Sprinkle the cooled oats over each cup immediately before eating. Keep the cups refrigerated at 40°F or below until serving.
Before you make it
This is yogurt, not mousse
The result is a thick yogurt cup with banana texture rather than a whipped chocolate mousse.
Sweetness varies with fruit
The measured syrup is modest. Use a very ripe banana for this formula rather than expecting an underripe one to taste the same.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
The planner adds one complete two cup batch to the shopping list. No grill or smoker is needed.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.