BANANA & BROWN SUGAR RIPPLE with ROASTED PECANS
Preheat over to 375 to roast pecans.
Toss 1/3 c. pecan halves in 1 tsp. superfine sugar and scatter over a baking sheet. Roast 4-5 minutes, or until golden. Remove from oven and let cool and coarsely chop.
Spoon 1 lb. plus 10 oz. good quality Greek-style yogurt into a large bowl.
Sprinkle 3 Tbsp. dark brown sugar evenly over top and let stand for 5 minutes or until sugar begins to melt, and then fold it very lightly into the yogurt to create a rippled effect.
Peel and slice 3 ripe bananas, then divide between four pretty dessert glasses. Carefully spoon the yogurt over the bananas, taking care to retain the rippled effect.
Top with a scattering of the roasted pecans and serve immediately.
Courtesy of Linda L. Voyles, Broker/Associate with Suzanne Cook & Co