This is a refreshing and simple dessert for a warm summer’s day or evening.
Serves: 4-6
INGREDIENTS
2 very ripe, medium bananas, peeled
250 grams blueberries, about 2 punnets
1 cup thick yoghurt, plain or berry flavoured
finely grated zest 1 large lime
3 tablespoons honey
extra blueberries, yoghurt and honey for garnish
METHOD
Chop the bananas into 2 cm thick pieces, place on a baking tray and freeze until solid.
Put the frozen bananas and the blueberries in a food processor and blend until smooth, scraping down the sides a couple of times. Add the yoghurt, lime zest and honey and process for 1 minute.
Scoop into a container, cover and freeze until the mixture is set around the edges. Stir with a fork, breaking up any large lumps. Repeat once more before leaving to freeze completely. Remove from the freezer about 20 minutes before serving.
To serve: Put scoops of frozen yoghurt into serving bowls. Top with a spoonful of yoghurt, a drizzle of honey and a few blueberries.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!