4 or 5 bananas lemon juice plain yogurt frozen orange or pineapple juice frozen unsweetened raspberries
Banana ice On the day of serving, peel four or five bananas, and slice into chunks. Dip them in lemon juice and freeze. Bananas should be fully ripe but not dark. allow four or five hours for them to freeze firm. Just before serving, zap banana chunks in food processor or blender with about 3 tablespoons (45 mL) of plain yogurt and a half-tablespoon of frozen orange or pineapple juice concentrate. Whirl until blended smooth. Fruit puree Puree 2 cups (500 mL) of fresh or frozen unsweetened raspberries, then strain in fine mesh strainer. This can be made ahead and frozen (allow to thaw overnight) or kept in the refrigerator for several days. For a change, serve the banana ice with a blueberry, blackberry, or strawberry puree. Place about 2 tablespoons of raspberry puree on each serving plate, place a scoop of banana ice on top and garnish with fresh raspberries if available. Note: Serve this fast. The banana ice , which has the consistency of soft ice-cream, will quickly melt. It cannot be made and frozen ahead. Serve with biscotti.
Serves: 4 to 6
Adapted from Chef and Doctor on the Run, a Vancouver cookbook by Diane and Dr. Doug Clement
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