This yummy dessert, from chef James Brockman, marries "healthy" to down-right "luscious" in our super-easy recipe chock full of vitamin C. The frozen banana cream feels like you're eating ice cream.
- 5 cups fruit juice (grape, apple, cranberry)
- 2 cups water
- One 8 oz. pineapple juice
- 1/4 to 1 cup superfine sugar (to one's own taste)
- 1 cinnamon stick
- 3 star anise or cloves
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 3/4 cup frozen mixed berries
- 4 cups mixed seasonal fruit, chopped
- mint leaves for garnish
- 2-1/2 cups red wine (optional)
For Banana Freeze
- 2 large bananas (frozen)
- 1/4 cup low-fat vanilla yogurt
*Nutritional count does not include wine.
step 1Place the fruit juice, water, pineapple juice, cinnamon, star anise or cloves, lemon zest, orange zest, and sugar in a stock pot and bring to a boil.
step 2Boil the "fruit stock" until reduced by one-half.
step 3Strain the stock.
step 4Working in batches, place the fruit stock and the mixed frozen berries in the jar of a blender and purée until smooth.
step 5Chill until cold.
step 6Divide the chopped fruit between 8 soup bowls, pour 1/2 cup of the fruit stock over the chopped fruit in each bowl.
step 7Place 2 frozen bananas and 1/4 cup vanilla yogurt in a food processor and purée until smooth.
step 8Spoon a scoop of the banana cream on top of each soup. Add mint leaves for garnish and serve immediately.