This healthful banana split is a riot of fruit. Any pleasing combination of fruits can be used. The chef suggests using up leftover fruit by cutting out any bruised or spots and freezing the fruit until enough is accumulated to make the sorbet. At Café Kula, Kathleen Daelemans specialized in spa cuisine: this delicious dessert cheats every which way on the calories usually slathered on in a traditional banana split.
- Banana Split
- Ripe Bananas - 2, firm, peeled
- Mixed sliced fresh fruit - 1/2 cup, such as oranges, raspberries, pineapple, mangoes, and kiwi fruit
- Fruit Sorbet (recipe follows) - 4 scoops
- Raspberry puree - or topping
- Fruit Sorbet (Makes 1 quart)
- Fresh or frozen peeled fruit pieces and /or berries - about 2 pounds
- Unsweetened apple juice or other juice as preferred - About 1/2 cup
- Liqueur and/ or flavor extracts - to taste (optional)
Slice the bananas lengthwise and place 2 halves along the sides of each serving dish. Place the fresh fruit between the banana halves. Place 2 scoops of sorbet on each bed of fresh fruit. Drizzle with raspberry puree.
This extremely flexible recipe can be made with nearly any amount of fruit; just keep the amount of apple juice in proportion to the quantity of fruit.
Let the fruit thaw slightly if frozen. Put the fruit and juice in a blender or food processor and puree. Freeze in an ice cream maker according to the manufacturer's instructions. If the mixture is too thick, thin by adding a little more juice; if too runny, add more fruit. Liqueurs and flavor extracts can be added in combination with fruit. Add any liqueur to the mixture when it is partially frozen, then return it to the freezer.