From Tamara Duker's cookbook, The Bloated Belly Whisperer.

Chocolate Banana Mousse

6 servings

• 3/4 cup nonfat milk or dairy-free alternative, such as almond milk
• 5oz dark chocolate, chopped
• 1 tsp vanilla extract
• Pinch of salt
• 2 ripe bananas, peeled, cut into large pieces
• 1 cup plain nonfat greek yogurt

Rinse out a small saucepan with cold water and drain. Add the milk and heat until bubbles form around the edges of the pan. Remove from the heat and immediately add chocolate, sugar, vanilla, salt. Stir until the chocolate melts. Cool to lukewarm. Puree the bananas in a food processor. Add the chocolate sauce and blend in. Measure the yogurt into a medium bowl. Gradually stir in the chocolate-banana mixture to the yogurt. Taste for sweetness and add more sugar if desired. Serve immediately, or cover and refrigerate to serve cold. Will keep for 5 days in refrigerator. Note: for more of a "milk chocolate" flavor, use 2 cups of greek yogurt instead of one. This will yield 8-10 servings.