Caramelised orange bananas with brandy yoghurt
Preparation: 20 minutes Cooking: 10 minutes. Difficulty: Easy. Serves 4.
It’s hard to believe this recipe comes from a book about nutritious eating to match with an exercise plan, but that’s the beauty of the CSIRO concept – it’s not about eating cardboard and denying yourself anything tastier than a grape! This recipe includes loads of healthy nutrients, while being very tasty and feeling like a real treat!
- 2 navel oranges
- 500 g low-fat natural Greek-style yoghurt
- 1 tablespoon brown sugar
- ¼ cup (60 ml) brandy
- 2 tablespoons light margarine
- 2 teaspoons vanilla
- 4 bananas, peeled and halved lengthways
- 28 g flaked almonds, toasted
Finely grate the zest of one of the oranges and place in a bowl. Remove
and discard the peel and white pith from both oranges, then slice into
3mm thick rounds. Set aside.
Add the yoghurt, sugar and 1 tablespoon brandy to the orange zest in
the bowl and mix well to combine. Cover and chill until ready to serve.
Melt half the margarine in a large non-stick heavy-based frying pan over
high heat. Add half the vanilla, half the orange slices and half the banana
slices. Cook, turning occasionally, for 2–3 minutes or until golden. Transfer
to a plate. Repeat with the remaining margarine, vanilla, orange and
banana. Remove the pan from the heat and add the remaining brandy,
stirring well until bubbling and all the fl avours are released from the base of the pan.
Divide the brandy yoghurt among four bowls. Top with the warm orange
and banana and pour over the brandy mixture from the pan. Sprinkle with
the toasted almonds and serve warm.
Recipes extracted from CSIRO Protein Plus by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin. Macmillan, RRP $39.99