Cinnamon and Banana Yogurt Whip
PREPARATION: 10 MINUTES, PLUS OVERNIGHT SOAKING AND CHILLING, COOKING: NONE
4 dried apricot halves
4 dried peach halves
4 dried pear halves
1/4 cup (30 g) raisins
2 teaspoons (10 ml) ground cinnamon or a 1 1/2 inch (4 cm) cinnamon stick
2 tablespoons (30 ml) wheat germ
2 large bananas
2 tablespoons (30 ml) honey
1 cup (250 ml) low-fat plain yogurt
1 teaspoon (5 ml) powdered gelatin
1 Place the dried apricots, peaches, pears and raisins in a small bowl and pour in enough cold water to cover the fruit. Cover the bowl and let the fruit soak in the refrigerator overnight.
2 Put the cinnamon and wheat germ in a food processor or blender and process briefly until finely ground. Add the bananas and honey and process until smooth. Stir the yogurt into the banana mixture to combine well.
3 Pour 3 tablespoons (45 ml) water into a large heatproof bowl and sprinkle with the gelatin. Warm the gelatin in the microwave, or over a saucepan of boiling water, until it dissolves completely. Slowly pour the banana yogurt mixture into the gelatin, stirring rapidly.
4 Divide the yogurt mixture among four small bowls or glasses. Put in the refrigerator to set overnight.
5 To serve, put the soaked fruit into a sieve to drain off the liquid, then divide the fruit among the bowls.
+ The gelatin used in the yogurt whips sets overnight, at the same time that the dried fruit are soaking. For a quicker version that you can serve immediately after making, omit the gelatin and dried fruit and serve the yogurt whips topped with slices of fresh fruit.
Each serving provides
235 calories, 7 g protein, 1 g fat (<1 g saturated fat), 52 g carbohydrate (45 g sugars), 6 g fiber, 48 mg sodium
|Cinnamon and Banana Yogurt Whip|