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Whipped Banana Yogurt with Almond Cookies Recipe

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This recipe for Whipped Banana Yogurt with Almond Cookies, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Edge
Added: Tuesday, February 10, 2009


2/3 c. sugar
1/2 c. fresh or frozen orange juice
grated peel of one orange
4 large bananas cut into 1-inch pieces
2 t. fresh lemon juice
1 c.plain yogurt
2 egg whites

Almond Cookies:
1/2 c. blanched almond pieces. lightly toasted
2 c. unbleached flour
1 1/4 t. cinnamon
3/4 t. salt
1/2 t. baking soda
1 1/4 c. sugar
2 eggs
1 1/2 c. unsalted butter at room temp
1/4 c. vegetable shortening at room temp
1 T. vanilla
1/2 t. almond extract
1 egg
1/2 t. salt

Part 1, Yogurt: Combine sugar, orange juice and peel in small saucepan over medium heat and cook until sugar is dissolved , stirring frequently. Let cool; refrigerate.
Part 2, Yogurt: Using a food processor fitted with the steel blade, place bananas and lemon juice in bowl and puree, stopping machine once to scrape down sides. Add chilled syrup and mix 20 seconds. Add yogurt and combine with on/off turns until just mixed---do not overprocess. Transfer to 8 inch round cake pan and freeze until firm.
Part 3, Yogurt: Remove from freezer and soften slightly, just until it can easily be spooned out. Transfer back to food processor bowl, still fitted with steel blade, and mix until smooth and fluffy, stopping machine once to scrape down the sides, about 2 minutes. With machine running, add egg whites through feed tube and mix thoroughly, about 1 minute. Return mixture to cake pan and freeze.
Part 4, Yogurt: Remove from freezer about 15 to 20 minutes before serving and allow to soften slightly. Turn into work bowl and mix until soft, light and uniformly smooth, about 2 minutes. Spoon into individual dishes and serve immediately with Almond Cookies.

Part 1, Cookies: Using a food processor, coarsely shop nuts in work bowl using on/off turns. Add flour, cinnamon, salt and baking soda and mix until nuts are finely minced, about 5 seconds. Remove and set aside.
Part 2, Cookies: Combine sugar and eggs in work bowl and mix until foamy and light, about 1 minute. Add butter and shortening and mix until fluffy, about 1 minutes. Add extracts and blend well, about 10 seconds. Add nut mixture and combine with 4 to 6 on/off turns just until flour is incorporated; do not overprocess.
Part 3, Cookies: Transfer dough to waxed paper and roll into 2 cylinders each about 14 inches long and 1 1/2 inches in diameter. Wrap well and freeze until firm.
Part 4, Cookies: About 15 minutes before baking, position rack in center of oven and preheat to 375 degrees. Cut cylinders into slices that are 1/4' inch thick, reshaping into circles if necessary. Place 1 inch apart on ungreased baking sheets. Beat egg with salt and use to brush over dough. Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheets and cool on wire racks.

Number Of Servings:
Number Of Servings:
8 servings of yogurt and about 50 cookies
Personal Notes:
Personal Notes:
Mom loved making this as a fresh, light dessert, especially following a richer sort of meal. As a teen, I helped her make it many times for dinner parties with my parents friends.




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