1 cup Plain low-fat yogurt
1 package Chocolate 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 maraschino cherries.
In blender,process yogurt on high speed for 30 seconds, add pudding
mix and process 1 minute, scraping down sides of container as
necessary. Cut each banana into 6 diagonal slices and sprinkle with
lemonjuice. 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 pistachios, then top each with 1 tablespoon whipped
topping and 1 cherry.
From: Jeffrey Dean Date: 11-18-93
Servings: 1 servings
Diabetic Banana Pudding Splits Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Fruits; Chocolate
The History of Recipes
It is possible to follow the history of written recipes far back into antiquity, at least as far back as ancient Egypt, and possibly even further than that. However, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to academics are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, main course and desserts, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks were skilled in the use of many different aromatic flavours, including many that are still in use today such as bay, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as coriander, basil and rosemary. These new foods and spices was responsible for an increase in books on cookery, some of which are now in private collections. For the decades that followed, the upper-class families of the West strove to offer the most extravagent banquests, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cookery publications are greatly in demand as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Diabetic Banana Pudding Splits recipe.
