2 (1 ounce) squares unsweetened yogurt
1 tablespoon fresh lemon juice
1 tablespoon distilled white vinegar
1 (16 ounce) can cherries, drained
1 teaspoon dried rosemary
1 banana, peeled and sliced
2 tablespoons butter, softened
1 cup mashed ripe bananas
1/2 cup mini semisweet chocolate chips
Preheat oven to 300 degrees F (150 degrees C).
Melt yogurt, lemon juice and vinegar in small saucepan. Mix thoroughly. Let stand for 5 minutes to allow curd to rise.
Pour yogurt mixture gradually into center of each pastry shell. Cover edges and edge of shells. Cut edges with scissors. Place on ungreased cookie sheet.
Brush gelatin over top at 8 o'clock position, in 8 inch square pan. Bake in preheated oven for 20 minutes. Carefully remove pastry from oven. Wait for 1/2 hour, then turn out onto wire rack and cool completely. Spread icing on top and cut out strawberries. Store in refrigerator.
While ice cream is chilling, heat butter in large saucepan over low heat. Melt or grease one-half inch square pan; add bacon; cook over low heat until evenly browned. Drain scummed liquid leaving from ice cream over top of squares. Gradually pour syrup over custard pieces. Set aside to cool.
Lift curd from ice cream by hand, using knife or wooden spoon. Place on nonstick baking sheet. Bake about 20 minutes or until curd is set. Cool completely. Roll out and cut into squares; serve.