Vanilla Protein & Salted Caramel Banoffee Cups

1. Crush the Lotus Biscuits in a bowl, then melt the butter in the microwave until its runny. 

2. Pour the butter over the crushed biscuits and mix all the way through.

3. Divide the biscuit mix into four ramekins/tumblers and press the biscuits firmly down, and place them in the fridge for 10 mins.

4. Whilst the biscuit bases are in the fridge, get a large bowl and mix the yogurt, cream cheese, caramel flavouring and ½ the protein powder until smooth.

5. Then pour in the remaining protein powder in and mix again until smooth, place the mixture into the fridge for the remaining time of the biscuit bases.

6. Once the biscuit bases have been in the fridge for 10 mins, take them out along with the yogurt filling.

7. Cut the bananas into thin circular slices and place some of them onto the bases, leaving 2 or 3 for decoration.

8. Now evenly pour the filling on top of the bananas.

9. Then pour the Salted Caramel Syrup on top of the filling and decorate with the leftover bananas.

10. Serve straight away, or if you want to make these in advance here is a top tip to save the bananas from discolouring. Place all the chopped bananas into a bowl and pour 1 TSP of fresh lemon juice over them, and use them when you are ready.