Yogurt Banana Splits with Fresh Strawberry Sauce
By Tested and perfected in the Sur la Table kitchen
Yogurt Banana Splits with Fresh Strawberry Sauce
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 1 quart
- Frozen Yogurt:
- 1 quart whole-milk plain yogurt
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 1 teaspoon vanilla bean paste
- Strawberry Sauce:
- 2 cups hulled and quartered strawberries (fresh or frozen and thawed)
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon fresh lemon juice serve
- Topping:
- 4 peeled bananas cut in half lengthwise
- Whipped cream
- ¼ cup toasted chopped nuts, such as peanuts, pecans or pistachios
Just a few ingredients go into creating a healthy and tasty sweet treat for the whole family.
Place a 1 quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill the ice cream maker.
For the frozen yogurt: In a medium bowl combine yogurt, sugar, salt and vanilla, whisking until the mixture is well combined and sugar has dissolved. Transfer yogurt to an ice cream maker and churn according to the manufacturers’ instructions. Enjoy right away or transfer to a freezer-proof container to chill until firm.
For the sauce: Place the strawberries, sugar and water into a medium saucepan, stir to combine and place over medium heat. Bring to boil and reduce heat to simmer; cook just until sugar dissolves and sauce starts to thicken, about 5 minutes. Remove from heat and, using a hand blender, puree the strawberry mixture until smooth. Pour pureed strawberry sauce through a small hand strainer set over a small bowl to catch the seeds (optional). Stir in lemon juice and set aside to cool.
For serving: Scoop the frozen yogurt into banana boats or oval dishes and place a banana half on either side of the yogurt; ladle strawberry sauce on top and garnish each serving with whipped cream, chopped nuts and shaved chocolate. Serve immediately.
Place a 1 quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill the ice cream maker.
For the frozen yogurt: In a medium bowl combine yogurt, sugar, salt and vanilla, whisking until the mixture is well combined and sugar has dissolved. Transfer yogurt to an ice cream maker and churn according to the manufacturers’ instructions. Enjoy right away or transfer to a freezer-proof container to chill until firm.
For the sauce: Place the strawberries, sugar and water into a medium saucepan, stir to combine and place over medium heat. Bring to boil and reduce heat to simmer; cook just until sugar dissolves and sauce starts to thicken, about 5 minutes. Remove from heat and, using a hand blender, puree the strawberry mixture until smooth. Pour pureed strawberry sauce through a small hand strainer set over a small bowl to catch the seeds (optional). Stir in lemon juice and set aside to cool.
For serving: Scoop the frozen yogurt into banana boats or oval dishes and place a banana half on either side of the yogurt; ladle strawberry sauce on top and garnish each serving with whipped cream, chopped nuts and shaved chocolate. Serve immediately.