Rhubarb and Banana Flip

(SERVES 4)

• 450 g/1 1b rhubarb, cut into short pieces
• 5 ml/1 tsp ground cinnamon
• 45 ml/3 tbsp water
• Artificial sweetener granules
• 4 ripe bananas, cut into chunks
• 300 ml/ ½ pt/ ¼ cups very low-fat plain yoghurt
• 8 small angelica `leaves`

Put the rhubarb, cinnamon and water in a saucepan and stew gently until the rhubarb is
tender. Cool slightly, then place in a blender with the bananas. Run the machine until the
mixture is smooth. Sweeten to taste. Leave until completely cold, then fold in the yoghurt,
leaving a marbled effect. Spoon into glass dishes and chill. Decorate each with two
angelica leaves before serving.