Sunday, January 2, 2011

East Indian Banana Yogurt Salad


1 cup plain yogurt
2 cups unsweetened chunk pineapple, drained
1/2 cup unsweetened, shredded coconut
1/2 tsp ground coriander or nutmeg
6 medium bananas, thinly sliced

Mix yogurt and pineapple in 2 quart bowl. Stir in coconut and coriander. Gently fold in bananas. Refrigerate 2-4 hours before serving. If you desire a sweeter flavor, you may add a little honey, sugar or zylitol or other sweeteners to taste.

*This recipe was by Eugenia Spady- found in the Whole Foods For the Whole Family La Leche League International cookbook 1981

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