Description
Delightfully rich sugar-free banana squares with a chocolate shell and a creamy caramel layer.
Ingredients
Scale
- 2 oz Philadelphia 1⁄3 Less Fat cream cheese, softened
- 1/2 cup Fage 0% Greek yogurt, well strained
- 1/3 cup Wholesome powdered allulose
- 1 large pasteurized egg white
- 3/4 tsp Knox gelatin, bloomed in 1 tbsp cold water
- 1 tsp sugar-free banana extract
- 1/2 tsp pure vanilla powder
- 1/3 cup Wholesome granulated allulose
- 1/2 cup Silk unsweetened almond milk, divided
- 2 tbsp Organic Valley heavy whipping cream
- 2 tsp Kerrygold unsalted butter
- 1 tbsp arrowroot powder, dissolved in 2 tbsp cold almond milk
- Pinch of fine sea salt
- 5 oz Lily’s dark chocolate chips
- 1 tsp refined coconut oil
Instructions
- Prepare the Pan: Line a 6×6 inch pan with parchment paper, leaving enough overhang for easy removal.
- Blend the Base: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in the strained yogurt and powdered allulose, followed by the banana extract and vanilla. Mix until silky and well combined.
- Bloom the Gelatin: Bloom the gelatin in 1 tablespoon of cold water for about 2 minutes. Then, warm it over a double boiler until it’s fully dissolved. Introduce 2 tablespoons of the cream cheese mixture to temper. Fold this back into the full bowl immediately.
- Whip the Egg White: In another bowl, beat the pasteurized egg white with 2 tablespoons of granulated allulose until you achieve medium-stiff glossy peaks—this is vital for a light texture.
- Combine Layers: Gently fold the whipped egg white into the banana mixture in two additions, being careful not to deflate the mixture. Spread this evenly into the lined pan. Freeze for 1 hour until firm.
- Prepare the Caramel: While the banana base sets, dissolve the arrowroot powder in 2 tablespoons of cold almond milk. Set this aside. In a small saucepan over medium heat, cook the granulated allulose until it turns a pale amber color, stirring constantly.
- Finish the Caramel: Carefully introduce the remaining warm almond milk and heavy cream to the saucepan, stirring until smooth. Add the unsalted butter and arrowroot slurry, cooking until thickened and glossy. Incorporate the pinch of salt and allow cooling until it’s just warm—never hot.
- Assemble the Squares: Once the banana layer has set, pour the slightly cooled caramel evenly over it. Freeze for 60 to 90 minutes until the caramel layer is firm.
- Cut the Squares: Using the parchment overhang, lift the dessert from the pan. Cut into 16 squares of approximately 1.5 inches each with a warm, sharp knife to ensure clean edges.
- Create the Chocolate Shell: Melt the Lily’s dark chocolate chips with coconut oil until smooth. Allow it to cool for about 3 minutes until fluid but not hot. Dip each square fully into the chocolate shell, letting the excess drip before placing them back on parchment.
- Set the Shell: Let the chocolate shell set at room temperature for about 10 minutes, then refrigerate for 45 to 60 minutes before serving.
Notes
These squares freeze beautifully, making them perfect for meal prep. Store them in an airtight container to preserve freshness.
Nutrition
- Serving Size: 1 square
- Calories: 70
- Sugar: 4g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg