How to make
Peel the bananas, break them into pieces and put them in a blender.
Add the crushed biscuits, ricotta, yogurt, cinnamon, cocoa beans and sesame tahini. Blend.
Distribute the mixture into glasses or dessert bowls. Garnish with the crushed nuts or cocoa beans.
Leave them in the refrigerator to set for about an hour and serve the banana cream for dessert or breakfast.
The sugar-free banana cream with ricotta is ready.
Note:
If it is for children, it is not recommended to add cocoa beans in the cream. You can replace them with carob flour or just leave them out.
