1 cup plain low-fat yogurt
1 package choc. pudding mix,low-fat(4)
2 medium bananas, peeled
1/2 tsp lemon juice
1/2 oz pistachios,coarsely chopped
1/4 cup thawed dairy whipped topping
4 bing cherries, fresh*
Directions
* If bing cherries are not available, use 4 marachio cherries. 1.In
blender,process yogurt on high speed for 30 seconds, add pudding mix
and process 1 minute, scraping down sides of container as necessary.
2.Cut each banana into 6 diagonal slices and sprinkle with lemon
juice. 3.Arrange 2 banana quarters into each of 4 goblets or dessert
dishes, top with 1/4 pudding mixture. Sprinkle each portion with 1/4
of the pishachios, then top each with 1 tablespoon whipped topping
and 1 cherry. from *Prodigy's Food and Wine-Healthy Eating Bulletin
Board, from Bridget Benjamin - PHFC09A.
Servings: 4 servings
Banana Pudding Splits Recipe brought to you by Recipe Ideas
Categories: Banana; Dessert; Fruit
The History of Recipes
Recipes as an idea can be found far back into the distant past, certainly as far as ancient Egypt, and quite possibly further than that. However, in the main part, these ancient records were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians are some ancient tablets in the Sumerian language which recount the preparation 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 wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents detailing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the chefs of Roman times were skilled in the use of many herbs and spices, including many that are still in use today like thyme, fennel and dill. As our culinary historical trip moves to more modern times there are some recipe books which were published in the fourteenth century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that is served today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. In the 15th century, the Crusaders brought back many foods and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created a surge in recipe books, the majority of which are now in private cookery archives. Over the next few centuries, the powerful families of Wesstern Europe competed to offer the most extravagent meals, and consequentially the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe books are in great demand, mostly as a result of better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Banana Pudding Splits recipe.
