Caramelised banana & yogurt fool with amaretti

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olive magazine

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Recipe by olive magazine

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1. Peel and cut 2 bananas in half lengthways. Put them cutside up on a roasting tray and sprinkle the caster sugar over. Blowtorch (or put them under a hot grill) until the sugar has caramelised then leave to cool for a few minutes.
2. Peel and mash the remaining bananas with a fork then mix with the lemon juice and honey.
3. Whisk the crème fraîche and yogurt together until smooth and thickened slightly. Fold in the crushed banana mixture and add half the crushed amaretti.
4. Put the caramelised bananas into 4 serving glasses (cut them in half if they're too long) and spoon the banana mixture over. Sprinkle with the remaining amaretti and drizzle with a little more honey to serve.

341 kcalories, protein 6.1g, carbohydrate 63g, fat 8.9 g, saturated fat 5.4g, fibre 1.8g, salt 0.22 g

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• louisa

  31 March 2008

  louisa rated and commented on this recipe

  

  really nice. probably didn't whisk the creme fraiche and yoghurt enough as it was a bit runny - also wasn't sure if it should be served cold but it was really tasty anyway!

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• meggie_cleary

  16 August 2008

  meggie_cleary commented on this recipe

  Instead of Amaretti biscuits can I use digestive biscuits?

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• Delicious Mama

  09 October 2008

  Delicious Mama rated and commented on this recipe

  

  This is absolutely gorgeous !

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Ingredients

• 5 large bananas
• 2 tbsp caster sugar
• 1 lemon , juiced
• 2 tbsp organic honey plus extra to drizzle
• 200ml low-fat crème fraîche
• 200ml natural yogurt
• a handful of amaretti biscuits , lightly crushed

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Serves 4

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Ingredients

• 5 large bananas
• 2 tbsp caster sugar
• 1 lemon , juiced
• 2 tbsp organic honey plus extra to drizzle
• 200ml low-fat crème fraîche
• 200ml natural yogurt
• a handful of amaretti biscuits , lightly crushed

341 kcalories, protein 6.1g, carbohydrate 63g, fat 8.9 g, saturated fat 5.4g, fibre 1.8g, salt 0.22 g

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