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CATEGORY CUISINE TAG YIELD
Grains, Dairy 8 Servings

INGREDIENTS

2 Ripe bananas, peeled and cut
into 1/2-inch dice
1 Papaya, peeled halved
seeded and cut into 1/2
inch dice
1 T Dark rum
2 T Plus 1/4 cup granulated
white sugar
1 c Heavy cream
1/2 pt Raspberries
1/2 c Toasted coconut

INSTRUCTIONS

In a medium bowl, mix banana, papaya, rum, and 2 tablespoons sugar.
Puree half of this mixture in a food processor fitted with a metal
blade; return puree to bowl and mix it with remaining diced fruit.
Whip cream to soft peaks; add 1/4 cup sugar to cream, 1 tablespoon at
a time, and continue to whip it until it forms stiff peaks. Fold  fruit
mixture into whipped cream until it is fully incorporated.  Serve in
individual bowls or goblets or a large sewing bowl. Garnish  with
raspberries and toasted coconut.  Cook's Illustrated, Jan./Feb. 1995.
Nationality: USA Course: dessert Season:any Method: food processor
Start to Finish 20 minutes Preparation 5 minutes Attention 15 minutes
Finishing a minute or less  Converted from Mangia!, Cook's Illustrated
1993-1995 Cookbook  Recipe by: Cook's Illustrated, Jan./Feb. 1995.
Posted to MC-Recipe Digest by "Hobbs, D B                 USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 111
Total Fat: 12.7g
Cholesterol: 40.8mg
Sodium: 27mg
Potassium: 176.6mg
Carbohydrates: 16.1g
Fiber: 2.6g
Sugar: 9.9g
Protein: 1.3g


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