| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Appetizers, Indian |
30 |
Snacks |
INGREDIENTS
| 4 |
|
Firm bananas |
| 2 |
tb |
Lemon juice |
| 2/3 |
c |
Vanilla yogurt |
| 2 |
c |
Flaked coconut, toasted* |
INSTRUCTIONS
NOTE: * to toast coconut, spread in shallow pan and place in preheated 350
degree oven for 10 minutes OR until light golden brown. Watch carefully so
it does not burn.
Peel bananas and cut into medium to large size bite size slices. Dip each
slice in lemon juice and drain off excess.
Dip each slice in yogurt and then roll covered banana slice gently in
coconut to coat.
Place on serving tray.
Serve immediately or refrigerate up to two hours before serving.
Serve with cocktail toothpicks.
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98
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