Caramelized Banana Yogurt Fool With Amaretti Food

KELLOGG'SAND#174; EGGOAND#174; WAFFLES WITH CARAMELIZED BANANAS AND GREEK YOGURT

Steps:

• 1. Lengthwise cut bananas in half. Crosswise cut each half into two pieces. In large nonstick skillet coated with cooking spray place banana pieces, cut side down. Cook over medium-high heat about 2 minutes or until lightly browned. Carefully turn. Add orange juice. Cook, frequently shaking skillet, about 1 minute more or until banana pieces soften.
• 2. Heat one Kellogg's® Eggo® Homestyle waffle according to package directions. Place waffle on serving plate. Top with banana pieces. Pour any remaining juices from skillet over waffle and bananas. Add about 2 tablespoons yogurt and garnish as desired.
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CARAMELIZED BANANAS

Steps:

• Peel all bananas and after doing so split down the middle and then cut in half, optional to cut in half but you do need to split, it is easier on me to quarter them and makes a good presentation.
• Place cut bananas aside and melt 1 stick of butter, set the other stick aside in case you need more when cooking, if you use a lot when dredging the bananas then you will need to melt before starting to fry.
• Once butter is melted start warming your skillet on medium high, watch closely as you will only want to slightly brown when cooking so it wont take long.
• While skillet is heating up please take your bananas and start buttering both sides of each slice very well. I use a brush to do so or you can dredge them through the butter if you wish but please keep in mind doing so will soak up more butter so please be careful if you do not wish them buttery.
• After all slices are done add butter in the skillet (enough to coat the bottom well).
• Then start placing slices in the skillet, when you have a skillet full take brown sugar and start adding, no measurement is needed as you just cover them.
• After you coat a side with brown sugar on the first coat flip them over and coat the next side and let them sit for about one minute.
• After the minute is up flip and coat again as doing so add brown sugar in the pan and let it cook along with the rest, it does not have to be a lot but I judge it by the way people like caramel, so please just try a little at first as this is very rich.
• When bananas are golden and slightly brown down the center they are done.
• Remove from skillet and place on plate.
• Add whip cream to top and serve hot :-).
• Then repeat until you finish.
• Also try other fruits with it, I top mine with cold strawberries from time to time.
• Enjoy!

ROASTED & CARAMELIZED APRICOTS W/GREEK YOGURT & LEMON -

Steps:

• Heat the oven broiler. Mix sugars together in a sml bowl. Halve the apricots (top-to-bottom) & discard pits.
• Arrange fruit (skin-side up) in an oven-proof skillet or on a baking sheet. Broil until light golden (about 2 min). Remove from oven & turn the apricots over. Sprinkle sugar combo evenly over ea apricot half. Broil until centers are bubbly & beginning to caramelize (3-5 min).
• Divide apricot halves between 4 serving plates. Whisk yogurt, 1 tablespoons sugar & 1 tsp lemon zest together in a sml bowl. Spoon a little yogurt over ea apricot half (or spoon on the side of the plate). Sprinkle w/a little brown sugar & extra lemon zest for garnish.

CARAMELISED BANANAS

Steps:

• In a large frying pan, heat the sugar over a moderate heat, after about 1-2 minutes the sugar will start to caramelise around the edges of the pan. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.
• Remove from the heat and stir in the Kerrygold butter, vanilla seeds and 2 tbsp of cold water, to stop it cooking any further.
• Add the bananas cut side down and return to the heat; cook for 1-2 minutes and then turn over, the bananas should have taken on the caramel colour.
• Place the slices of vanilla sponge in the middle of the plates, pile 2 halves of bananas on top of the sponge and pour over the caramel sauce so it soaks into the sponge and add a scoop the Greek yoghurt
• Quick Tip: To melt the butter faster use Kerrygold Softer Butter which is soft straight from the fridge and without the addition of vegetable oil.

CARAMELIZED BANANA WITH WHIPPED YOGURT

Steps:

• Bash the sesame seeds, pecans and almonds in a pestle and mortar and add to a frying pan over a medium-high heat and stir until toasted for 1 minute or so. Add 2 tablespoons maple syrup and stir to coat the nuts. Allow to cook for another minute.
• While the granola is toasting in the pan toss the bananas in the sugar and place onto another frying pan along with the butter. Fry for a minute on either side until caramelised and golden.
• In a medium bowl whisk the Greek yogurt with the remaining tablespoon of maple syrup and the seeds from the vanilla pod. Stir until fully incorporated.
• Spoon the yogurt into the base of a bowl, top with two banana slices per portion followed by the granola.

PEACH AND RASPBERRY YOGURT FOOL

Steps:

• Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
• Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
• Spread out the rolled oats and almonds in a broiler pan.
• Broil them until lightly toasted, shaking the pan frequently.
• Cool, then sprinkle the oat mixture over the dessert and serve.

CARAMELIZED BANANA WITH HONEY, MASCARPONE AND MINT

Steps:

• Remove skin off a under-ripe banana.
• Heat up honey in a non-stick pan, add banana and cook for 1 minute.
• Add mascarpone and cook for 30 seconds.
• Lift out the banana and add to serving dish, add mint to the sauce, stir and pour it over the banana.