Banana Cream

Three ingredients, one blender, ten minutes. That’s all it takes to pull this banana cream together. Ripe bananas get pureed with low-fat yogurt until smooth and creamy, then spooned over chopped dried apricots in each bowl.

The dried apricots are the textural contrast that makes this work. Their slight chew and concentrated, tangy sweetness sit under the silky banana cream and keep every bite interesting. The recipe specifies no-soak apricots so they hold their shape when chopped rather than turning mushy.

This crosses the line between dessert and breakfast depending on how you look at it. No added sugar, high protein from the yogurt, and real fruit throughout.

Kitchen Tips

• The riper the bananas, the sweeter and more intensely flavored the cream will be. Spotted bananas are ideal.
• Divide the apricots between the bowls first, then pour the yogurt mixture over. This keeps the presentation clean.
• Serve immediately after blending for the best texture. The banana cream can discolor slightly if left to sit.

Variations

• Use Greek yogurt for a thicker, higher-protein cream.
• Add a squeeze of lemon juice to the blender to keep the banana cream from browning if making ahead.
• Fresh sliced apricots in season make an excellent substitute for dried.