6 bananas (600 g approx)
1/4 cup (45 g) soft dark brown sugar
1 tbsp lemon juice
125 ml (4 fl oz) double cream (heavy cream)
300 g natural yoghurt
3 egg whites
1/4 cup (45 g) soft dark brown sugar
1 tbsp lemon juice
125 ml (4 fl oz) double cream (heavy cream)
300 g natural yoghurt
3 egg whites
for the decoration
1/4 cup (25 g) 1 oz toasted flaked almonds
method
1. Mash the bananas with the sugar and lemon juice, or puree in an electric blender.
2. Whip the cream until it just holds its shape, then fold it into the banana puree with the yoghurt.
3. Whisk the egg whites until they form stiff peaks, then fold into the mixture and pile into 1 large or 6 individual dishes.
4. Sprinkle with the almonds before serving.
2. Whip the cream until it just holds its shape, then fold it into the banana puree with the yoghurt.
3. Whisk the egg whites until they form stiff peaks, then fold into the mixture and pile into 1 large or 6 individual dishes.
4. Sprinkle with the almonds before serving.
serving amount
serves 6
rate this recipe
6.4
out of 10
5 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
