Satisfy your dessert craving with our Frozen Banilla Tart with bits of chocolate and coconut. And you'll be happy to know that freezing our yogurt doesn't harm its live active cultures.
| 6 | bananas (medium, sliced length wise and in half) | |
| 1⁄4 | c | rum (optional) |
| 1⁄4 | c | honey |
| 1 | c | shredded coconut (reserve a tablespoon for garnish) |
| 1 | c | chocolate chips (reserve a tablespoon for garnish) |
| 3⁄4 | c | butterscotch chips (melted) |
| 1 | pre-made graham cracker crust | |
| 4 | c | Stonyfield Organic Low Fat Banilla Yogurt |
Preheat oven to 350°.
In medium-sized bowl drizzle bananas with rum and honey.
Place on non stick baking sheet and cook in oven until golden brown, about 15 minutes.
Let cool.
In a medium-sized bowl combine yogurt, coconut, and chocolate chips.
Melt butterscotch chips in double boiler or microwave (medium-high for 1 minute, then 15 second intervals to follow until melted).
Arrange caramelized bananas in ready made pie crust.
Drizzle with melted butterscotch.
Top with yogurt mixture.
Freeze for at least 2 hours.
Use a knife that has been run under hot water to slice.
Garnish with chocolate chips and coconut.