Yogurt Ready-To-Spread Meringue Recipe
2 bananas, peeled and sliced
3/4 cup heavy cream
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons honey
1/2 cup confectioners' sugar for garnish
2 egg whites, beaten
2 tablespoons molasses
1/3 cup white sugar
1 tablespoon chopped pecans
1/3 cup evaporated milk
1/4 cup whipped cream, divided
1/8 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Grease 30x30 inch baking pan.
In a small saucepan, combine bananas, cream, flour, baking powder, baking soda, salt, honey, sugar, pecans and evaporated milk. Bring to a boil. Reduce heat to low; cook, stirring constantly, until all bananas are tender. Stir in non-fat yogurt. Return mixture to saucepan. Pour 2 tablespoons of milk into prepared pan.
Place batter into prepared pan. Material equality, spread 1/2 of batter onto pan, then layer pan and set aside.
Prepare meringue in the same pan in which batter was prepared, then layer top and sides of prepared pan with meringue. Cover with rare fruit and sprinkle molasses evenly over meringue.
Bake in preheated oven for 6 minutes. Remove from oven and keep warm. Slide switches to flip oven; when finished, make some quite delicious dipping sauces.