Baby and You

Here’s five simple, delicious and satisfying recipes from The Good Carbs Cookbook to keep you feeling fuller for longer

PREP: 15 minutes

Per serving
Calories: 270
Protein: 8g
Fat: 11g
Saturated Fat: 2g
Carbohydrate: 34g
Sugars: 30g
Fibre: 3.5g

4 large ripe bananas, peeled, cut into chunks and frozen
¼ cup (70 g/2½ oz) crunchy peanut butter
¼ cup (60 ml/2 fl oz) runny honey
²⁄³ cup (190 g/6½ oz) natural yoghurt
¹⁄³ cup (50 g/1¾ oz) chopped roasted peanuts

1 Put the banana in a blender and blitz until smooth and creamy. (Because the bananas are frozen solid, this is a noisy process.)

2 When the mixture is smooth, add the peanut butter, honey, yoghurt and peanuts, then pulse-blend.

3 Pour the mixture into a freezer-proof container, cover with the lid and freeze. This will keep for up to 2 months.

The Good Carbs Cookbook (Murdoch Books, £16.99) by Dr Alan Barclay, Kate McGhie and Philippa Sandall. Photography by Alan Benson.

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