8 oz cereal - i tried to use
1 golden grahams, but could
1 only buy
1 one-serving pack, which
1 wasn't quite enough, so
1 added some all-bran.
1 another time i might try
1 shreddies instead. american
1 readers feel free
1 to use no-fat graham
1 crackers (which i can't get)
1 instead
1 tbsp pear and apple spread (i
1 used pear and apricot, which
1 is
1 what i had - i expect apple
1 butter would be a good
1 substitute)
1 tin skimmed condensed milk -
1 if unavailable, then as
1 low-fat as you can
1 get
3 bananas, sliced lengthwise
1 about 8 oz cream substitute
1 i used fromage frais mixed
1 with quark, but
1 if that means nothing to you
1 then use yogurt or other
1 cream substitute.
Directions
The day before, boil unopened can of milk for three hours - don't let
it boil dry whatever you do. Allow to cool. Make biscuit base by
turning the cereal into crumbs, melting the fruit butter in the
microwave (only about 30 seconds), mixing the two together and
pressing down into the flan dish. Leave in the fridge to harden.
Please note that cereal crumbs quicker than digestives/graham
crackers do, so be prepared, or what you'll have is powder!
Next day, open the can of milk, which will have turned to toffee, and
spread it over the biscuit base - which will try and stick to the
toffee, so just swoosh it round as best you can. Top this with the
sliced bananas, and instantly with the cream substitute (if you hang
about, the bananas will go brown and ucky). Refrigerate until wanted.
Servings: 6 servings
Low-Fat Banoffi Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
We can read the history of written recipes far back into antiquity, certainly as far back into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these ancient recipes were just primitive pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Additionally, he describes how the Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like thyme, rue and parsley. Later on, we find a couple of recipe books which appeared in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is popular today, but instead accounts of the types of meals on the menus of the nobility of the time. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new tastes caused a torrent in manuscripts on food, many of which are kept safe in private cookery archives. For the next few years, the powerful and wealthy houses competed to serve up the most exotic meals, and because of this the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cook books are highly popular mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Low Fat Banoffi Pie recipe.
