1. To make the strawberry sauce, place frozen strawberries and sugar into a medium saucepan. Bring to the boil, stirring occasionally, over medium heat. Reduce heat and simmer for 3-4 minutes until very tender. Set aside to cool. Using a hand-blender, blend until smooth. Transfer to an airtight container and refrigerate until ready to serve.

2. To make the banana splits, peel and diagonally slice bananas. Arrange on 4 serving plates. Top each with small scoops of ice-cream. Drizzle with chilled strawberry sauce. Sprinkle with crumbled flaked chocolate and frozen raspberries serve.

Per serve: 1071kJ, protein 6.2g, total fat 5g (sat. fat 3.1g), cholesterol 7mg, carbs 47.5g, fibre 3.4g, sodium 45.4mg. Glycemic index estimate: low. (not including to serve items)