Frozen bananas work like magic. Use them to make a dessert with a rich-tasting, creamy texture that the kids —and adult—will love. Plan ahead for freezing the bananas (a great use for those that are just past their prime for eating fresh) and prepare the healthful dessert in minutes just before serving.
3 frozen bananas, peeled
1/2 cup nonfat plain yogurt
2 tablespoons honey
2 cups sliced strawberries (see Tip)
Grating of semi-sweet chocolate for garnish
Makes 4 servings
Just before serving, cut the banana into 1-inch slices, while still frozen.
Combine the yogurt and honey in a food processor. Gradually add the banana slices and process until smooth and creamy.
Spoon the banana mixture into parfait glasses, alternating with layers of strawberries. (Or spoon into a bowl and top with the fruit.) Garnish and serve immediately.
Any leftover banana mixture may be frozen, however it is not as good as it is when freshly made. If frozen, allow it to stand at room temperature for 5 to 10 minutes before serving.
Pick red, ripe strawberries at the market because they do not ripen after being picked. And, do not wash strawberries or remove their caps until ready to use. Store them in a moisture-proof container in the refrigerator for up to 3 days.
Recipe from The 15-Minute Gourmet: Vegetarian by Paulette Mitchell. Mitchell is a renowned gourmet and award-winning author of 12 popular cookbooks, including A Beautiful Bowl of Soup, The Spirited Vegetarian, and Vegetarian Appetizers