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Posts Tagged ‘banana’

Banana Rice Pudding

Banana Rice Pudding

Ingredients
1 cup cooked long grain rice
1/3 cup sugar
1/3 cup heavy whipping cream, whipped
1 large firm banana, sliced
Fresh mint, optional

Directions
In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired. Yield: 2 servings.

Recipe found here: Banana Rice Pudding

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Banana Tapioca Pudding

Banana Tapioca Pudding

Ingredients
2-3/4 cups milk
3 tablespoons quick-cooking tapioca
1/3 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 bananas, sliced

Directions
In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold. Yield: 6 servings.

Recipe found here: Banana Tapioca Pudding

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Extreme Banana Cream Pie

1 (16.5-ounce) package NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 (16-ounce) bottle Buncha Banana Flavor NESTLÉ NESQUIK Refrigerated Ready-to-Drink Milk
1 (6-serving size) package banana or vanilla instant pudding and pie filling mix
1 (8-ounce) container frozen whipped topping, thawed – divided use
2 medium bananas, sliced – divided use

Preheat oven to 350°F (175°C). Grease 9 1/2-inch pie plate.

Press 20 squares* of dough onto bottom and up side of prepared plate.

Bake for 18 to 22 minutes or until golden brown. Cool completely on wire rack.

Beat Nesquik, pudding mix and half of whipped topping in large mixer bowl on low speed until combined. Increase speed and beat for 2 minutes or until thick.

Place half of banana slices over bottom of crust. Pour half of pudding mixture over bananas. Top with remaining sliced bananas. Pour remaining pudding mixture over bananas. Spread with remaining whipped topping. Refrigerate for 2 hours.

Makes 6 servings.

Estimated Times: Preparation – 20 min | Cooking – 18 min | Cooling Time – 2 hrs refrigerating |

Recipe found here: Extreme Banana Cream Pie

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coconut

Ingredients

2 1/2 cups low-fat (1%) milk
1/2 cup unsweetened flaked coconut
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup diced peeled pineapple
1/2 cup sliced peeled banana
1/2 cup diced peeled seeded papaya
Ground cinnamon

Preparation

Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.

Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)

Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.

This recipe found here: Coconut Pudding with Tropical Fruits

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fruit salad

Fruit Salad

Ingredients

1 navel orange, 1 small grapefruit, or 2 clementines
1 cup fresh berries
1 banana
1 piece seasonal fruit (apple, pear or grapes)
2 tablespoons honey
1/2 vanilla bean, optional

Directions

1. Trim off all the peel and pith from the oranges or grapefruit. Halve or quarter them top to bottom, and slice crosswise into thin pieces. (With clementines, simply peel and pull into segments.) Halve or quarter strawberries if large. Peel and slice the bananas. Prepare the seasonal fruit as needed. Toss all the fruit in large bowl.

2. Stir the honey and vanilla bean , if using, in a small bowl and microwave on low until just warmed and syrupy, about 1 minute. Toss with fruit and let cool. Transfer to an air-tight container and pack with spoon.

Recipe found here: Fruit Salad

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