Peel the bananas and insert a stick into each one of them.
Pour the vanilla yoghurt in a plate and roll the bananas in it.
Sprinkle the bananas with crushed pistachios, hazelnuts and dried raspberries.
Place them in the freezer for at least 3 hours before taking them out to eat them
French-American, Zoé Armbruster is a culinary stylist and author of several books, particularly around healthy cooking. After living for 7 years in California, Zoé moved to Paris in 2016 to follow a cooking course at the Ferrandi school before creating the culinary production studio Zoé & Blaise.