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Frozen Banana Almond Yogurt


1/4 cup cold water
1/2 cup sugar
1/4 tsp salt
1 envelope unflavoured gelatin
1 cup ripe bananas, mashed
2 tablespoon almond liqueur
1 tablespoon lemon juice
1 cup plain or vanilla yogurt, well stirred
2 egg whites
1 banana, sliced

Pour the water, sugar and salt into a small saucepan and sprinkle the gelatin over it. Set on very low heat and stir constantly until the gelatin is dissolved. Remove from heat and add the mashed bananas, almond liqueur and lemon juice. Stir in the yogurt. Spoon the banana-yogurt mixture into a loaf pan and freeze for 25 to 30 minutes until firm, then transfer to a mixing bowl. Rinse out the loaf pan with cold water.

Using an electric mixer at high speed, beat in the egg whites and continue whipping for 8 to 10 minutes, until thick and smooth. Return the mixture to the loaf pan and freeze until firm. Just before serving, remove the mixture from the freezer and allow it to thaw slightly. Scoop into bowls and top with banana slices.

Serves 4 to 6.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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