Banana Honey Yoghurt Recipes

HONEYED BANANA NUT YOGURT

Honeyed Banana Nut Yogurt image

A yummy versatile breakfast, snack, or dessert dish that's healthy too! The plain non-fat yogurt makes it a little tangy, which I love, but you could always use vanilla yogurt.It's very quick, easy, and kid friendly. My three year old loves it.

Provided by akgrown

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup plain nonfat yogurt (I like Nancy's, it's less sour)
1 -2 tablespoon Splenda sugar substitute (or sugar)
1/4 cup banana, chopped
2 -3 tablespoons nuts, coarsely chopped (walnuts, pecans,almonds,cashews)
1 tablespoon honey

Steps:

Mix together in the serving bowl yogurt and splenda or sugar. Unless you like it really tangy, then don't add any sweetner.
Sprinkle yogurt with banana, then nuts.
Drizzle honey over top of the nuts.
Enjoy!

Nutrition Facts : Calories 263.5, Fat 8.8, SaturatedFat 1.3, Cholesterol 2.5, Sodium 205.5, Carbohydrate 39.4, Fiber 2.5, Sugar 32, Protein 10.3

BANANA HONEY YOGHURT

Banana Honey yoghurt image

healthy quick snack

Provided by lolitaloch

Time 10m

Yield Serves 1

Number Of Ingredients 0

Ingredients

Steps:

Cut up and mash the banana in a bowl with the honey and vanilla essence until pureed or until the consistency you prefer
Put banana mash at the bottom of the cup saving a little to add at the top. Pour low fat yoghurt onto the mixture.
Put dollop of mas on the top of the yogurt and sprinkle almond flakes.

BANANA YOGHURT HONEY ICE CREAM

Banana Yoghurt Honey Ice Cream image

2-year-olds can (and do) prepare this. I kid myself that it's healthy. The truth is that it is simply mmmmMMMMM.....

Provided by tigrrboxer

Categories Ice Cream

Time 45m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 3

Ingredients

2 cups plain yogurt (thick strained yoghurt, see below)
4 soft bananas
1 -2 tablespoon real honey

Steps:

Mash the bananas.
Fold into yoghurt with honey to taste.
Scrape into freezing container (metal is faster) and shove into coldest part of freezer.
Remove and stir a few times as frozen crust forms, break up hard frozen lumps with a fork.
Eat as soon as it reaches the desired level of frozen-ness.
Note: Thick strained yoghurt will not form ice crystals when frozen. It is so thick that it can pretty much be cut into slices. If you can only buy normal, inferior, non-strained plain yoghurt then this is how to perform the alchemy that will convert it into something akin to clotted cream with a slight tang: Line a large sieve with a piece of cheesecloth. Plop all the yoghurt onto the cheesecloth. Tie it up into a bundle and place a weight on top of it. You will need a bowl or pan underneath to catch the drips. Leave in a cool place (preferably the fridge, if you have enough room for a makeshift strainer in there). Leave overnight for best results, although even 2-3 hours will yield a much thicker, less sour yoghurt. The pale greenish liquid that dribbles out and collects in the bowl is actually full of nutrients - be sure to drink it. Depending on the water content of your yoghurt, 2 cups of strained yoghurt can be extracted from 4-5 cups of non-strained yoghurt. Strained yoghurt can also be used in place of sour cream, clotted cream, pretty much any kind of cream, for desserts as well as soups. I know some people who eat it by the bowlful just as it is.

Nutrition Facts : Calories 391.4, Fat 8.7, SaturatedFat 5.4, Cholesterol 31.9, Sodium 115.5, Carbohydrate 74, Fiber 6.2, Sugar 48.9, Protein 11.1

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