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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.