Music that helped me
cook: Chammak Chalo from the film Ra One starring Sharukh Khan and Kareena
Kapoor.
With the holiday
season well behind us and under our, slightly tighter belts, it's time to tuck
into January's bountiful harvests. And January offers copious varieties of
fresh and rich produce, waiting to be turned into cosy and comforting recipes.
Pineapples, in
addition to their delicious taste and intoxicating smell, has many nutritional
benefits. They contain useful digestive enzymes, several essential minerals,
vitamins and fibre. They are also low in calories, rich in carbohydrates, fat
free and versatile. Raw, juiced, cooked or canned, pineapples offer tremendous
nutritional value.
Anyway, putting aside
the heavy duty stuff, they make you feel fresher and by the way, taste
fantastic.
Soo... back to the
gelato. I chose to do a yoghurt gelato instead of custard to keep with the
low-fat, healthy theme. I chopped pineapple and banana and pureed it along with
thick yoghurt to add flavour in the ice cream and to accentuate the texture.
You could also fold in some pineapple juice for extra flavour.
I'm almost embarassed
by how easy this recipe is. All you need is chopped fruit, lovely thick
store-bought yoghurt and a blender or a processor. Now, how easy is that?! The
recipe itself is quick and a glance at the ingredient list shows it to be a
very starightforward and fuss-free dish. Do not let that fool you though. The
gelato is simply exquisite and offers a great mix of refined flavours. It's
meltingly luscious texture makes your mouth water. This was my very first
attempt at making gelato and, I tell you, it was so easy and such a perfect
quick dessert or little in between snack.
Ingredients
Bananas (peeled &
chopped) - 2
Pineapple (peeled,
cleaned & chopped) - 1 (big)
Thick & Natural
Yoghurt or Vanilla Yoghurt - 1 cup
Sugar - 3 1/3 tbsp
(optional)
Method
Place the frozen fruit,
chilled yoghurt and sugar (optional) in a blender or food processor and blend
until smooth. Serve immediately as a refreshing smoothie or place in a sealed
container and freeze. After freezing allow to soften for 5 minutes before
serving.
To give the dish that
glamorous look, you can top it up with lovely caramelized nuts or praline.
So here is my take on
Donna Hay’s Mango & Banana Yoghurt Gelato with a twist of
my own.
Notes:
1. You can also use
low fat yoghurt instead of full fat or vanilla yoghurt and avoid using sugar.
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