Jewel-like frozen banana salad can be served directly from the freezer. Counting calories? Substitutions can be made with ease by using reduced-fat cream cheese and sour cream and fat-free non-dairy whipped topping in place of the whipped cream. The sugar in this recipe is optional and can be eliminated.
Photo by Sue Ade
1 8-ounce package cream cheese, softened
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons confectioners' sugar, optional
1 tablespoon lemon juice
1/2 cup crushed pineapple, drained
2 medium-size bananas, sliced into circles
1/2 cup coarsely chopped walnuts
1/2 cup maraschino cherry halves, drained
1 cup heavy cream, whipped
Fresh seasonal berries for garnishing
With an electric mixer, blend the cream cheese with salt, sour cream, confectioners' sugar and lemon juice. By hand, fold in pineapple, bananas, walnuts and cherries.
Fold in whipped cream. Pour mixture into 8-1/2 x 4-1/2 loaf pan that has been lightly sprayed with non-stick cooking spray.
Freeze until solid. When ready to serve, remove from freezer and unmold on to a platter lined with salad greens. Garnish with fresh seasonal berries. Serves 8.
Do not refreeze leftovers.
Kitchen Ade note: To slice a frozen mold, dip a knife in hot water before making cuts. Wipe knife with a paper towel before making the next cut.
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