Caramelised banana & yogurt fool with amaretti
Mark Sargeant provides you with the perfect end to a meal, with these individual fruity puddings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- 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.
- Peel and mash the remaining bananas with a fork then mix with the lemon juice and honey.
- Whisk the crème fraîche and yogurt together until smooth and thickened slightly. Fold in the crushed banana mixture and add half the crushed amaretti.
- 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
Recipe from olive magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4429/
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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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These cookies have an almost brownie-like texture and will keep well for about 5 days - if you can resist them for that long
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
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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31 March 2008
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