Photo: Maria Robledo; Styling: Anna Last
Yield
Makes 4 servings

This intense sauce, which uses cocoa for its base, will make you forget the fattier store-bought variety. Opting for frozen yogurt over ice cream cuts even more fat.

How to Make It

In a small saucepan, combine the sugar and cocoa. Gradually whisk in 1/4 cup water and bring to a boil. Reduce heat and simmer, stirring, until slightly thickened, 2 to 3 minutes. Let cool slightly.

Divide the frozen yogurt and bananas among bowls and top with the chocolate sauce and almonds.

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