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(133 calories per serving)
On the day before serving, peel four or five bananas, dip them in lemon juice and freeze. Bananas should be fully ripe, but not dark. Allow four to five hours to freeze firm.
Just before serving, cut the frozen bananas into chunks and zap them in the food processor with about 3 Tbsp. of plain, orange, lemon or pineapple yogurt and whirl until smooth.
Place about 2 Tbsp. of raspberry purée in each serving dish, place a scoop of banana ice on top and garnish with fresh raspberries if available and a sprig of fresh mint.
Note: Serve this fast. The banana ice has the consistency of soft ice-cream. It is not recommended to make ahead and freeze (although, I find it can be frozen and reblended.)
Raspberry Purée
Purée 2 cups of fresh or frozen unsweetened raspberries, then strain in a fine mesh strainer. This can be made ahead and frozen (allow to thaw overnight) or kept in the fridge for several days. (I find the frozen raspberries give a clearer puree.)
(I allow one banana per person and it seems to be about right.)
Sharon Anderson
Race View B&B , Metchosin (near Victoria) BC
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