INGREDIENTS

INSTRUCTIONS

1 For the Baked Bananas: Preheat oven to 220c/425f/Gas 7. Heat a roasting
pan on the hob. Peel a banana and add to the pan, drizzle over 1 tbsp honey
and sprinkle on the zest of 1 orange.
2 Make a cut along the length of another banana through the skin and fill
with 2 tbsp chocolate spread.
3 Grease a rectangle of foil with butter and wrap loosely around the
banana, leaving a little room for expansion.
4 Add to the roasting pan, transfer the pan to the oven and cook for about
10-15 minutes, or until the bananas are soft.
5 Place the remaining chocolate spread in a pan with 2 tbsp cream, 25g/1oz
butter and 1 tbsp white wine and heat gently until melted. Serve the baked
bananas with the chocolate sauce and decorate with mint sprigs.
6 For the Syllabub Trifle: Cut the cake into small cubes and place in the
bottom of a trifle dish. Drizzle over 3 tbsp white wine and leave to soak.
7 Mix together the Greek yoghurt, cream cheese, finely grated zest of 1/2
orange, 2 tbsp orange juice and 1 tbsp honey. Peel and slice the remaining
banana, add to the mixture and stir in the spoon on top of the cake cubes.
8 Whisk the egg whites until they make stiff peaks, add the icing sugar and
whisk again. Add the whipped cream, 2 tbsp orange juice and 2 tbsp white
wine and fold together. Pile on top of the custard and decorate with the
rosemary sprigs.
Converted by MC_Buster.
Per serving: 598 Calories (kcal); 28g Total Fat; (42% calories from fat);
13g Protein; 72g Carbohydrate; 82mg Cholesterol; 366mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 5 Fat; 1
1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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