5-½ lb bananas, peeled and diced
¾ cup lemon juice
1-1/3 c. and 1 T. pineapple juice
2-¾ c. plain yogurt, plus 1 T.
2-¾ c. vanilla ice cream, plus 1 T.
2/3 c. and 2 tsp. dark rum
2/3 c. and 2 tsp. sliced almonds, toasted
2/3 c. toasted coconut
Nutmeg to garnish
Put all ingredients except coconut and almonds in blender. Blend until smooth, chill. Divide into bowls. Sprinkle with almonds, coconut, and sprinkle a little nutmeg or cinnamon to garnish.
Contributed to Chez Alaska Cooking School by:Chef Carol Young, CEC, AAC
This week at Chez Alaska Cooking School
Saturday, July 7, 9 a.m. until noon
Sourdough Molten Chocolate Cake
July 19, 10:30 until 1:30
Alaska Seafood Safari
Seared Sea Scallops with Salsa Cream
Grilled Rockfish with Wasabi Mayonnaise
Seafood Past with Garlic Sauce