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Banana pudding |
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Fresh fruit yogurt |
- 5 BANANAS, sliced
- 4 EGGS
- 4 TBSP FLOUR
- 2
DECILITER MILK
- 100 GRAM SUGAR
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- 3 BANANAS, sliced
- 1 LITER YOGURT
- 50 GRAM RASPBERRIES
- 6 TBSP
RASPBERRY
SAUCE
- 1/2 CUP
CREAM, whipped
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Distribute the bananas over the
bottom of an oven dish. Mix the eggs with the flour, the sugar and the milk,
pour the mixture over the bananas. Bake 20 minutes in the oven at 200 degrees.
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Put a clean tea towel in a
sieve, hang the sieve above a big bowl. Pour in the yogurt, drain for four
hours. Puree two bananas. Mix the drained yogurt with the cream, the pureed
bananas, the raspberries (keep 4 raspberries behind) and the raspberry jam and put in glasses. Decorate
with the remaining banana and a raspberry.
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Bananas are one of the most consumed fruits in the world, if not the
most. They are popular in tropical countries as well as in Europe and the
USA. Which is understandable, because it is such a convenient fruit: easy to
peel, no pits, no problems, no chewing needed (almost). Bananas contain a
lot of potassium.
Bananas grow on something that looks like a tree, but is not; after
producing the banana, the plant will die and disappear entirely, and a new
plant will emerge, producing bananas again.
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