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
 


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