Go ba­nanas

Store ripe ba­nanas in the fridge so they last longer. The peel turns brown, but the ba­nana will still be tasty

Diabetic Living - - Contents -

STRAW­BERRY BA­NANA FROZEN CUPS

Line small patty pans with foil bak­ing cups. Use a fork to mash 3 over­ripe ba­nanas in a large bowl. Stir in 560g (2 cups) straw­berry fat-free Greek­style nat­u­ral yo­ghurt. Spoon into the foil cups. Top with 1/2 cup sliced or chopped small straw­ber­ries. Cover. Freeze for 4-5 hours or un­til firm. If nec­es­sary, set aside at room tem­per­a­ture for 10 min­utes to soften be­fore eat­ing.

Serves 12 (1 frozen cup each; as a snack or dessert)

BA­NANA SPLIT SUNDAE

Place 3 frozen sliced over­ripe ba­nanas and 2 Tbsp no-added­sugar and no-added-salt peanut but­ter in a food pro­ces­sor. Cover and process un­til nearly smooth. Scoop into small sundae dishes. Top each with 11/2 tsp diet choco­late top­ping, 1 Tbsp whisked vanilla fruche, 1 tsp chopped un­salted roasted peanuts and 1 maraschino cherry. Serve im­me­di­ately.

Serves 4 (as an oc­ca­sional dessert)

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