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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.