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Honey Vanilla Frozen Yogurt with Caramel Bourbon Banana Topping

June 22, 2015

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Bananas are simmered in a caramel sauce then spooned on top of delicious frozen yogurt in this Honey Vanilla Frozen Yogurt with Caramel Bourbon Banana Topping inspired by an 84th & 3rd recipe.

It’s SRC REVEAL DAY for group D. I love love LOVE SRC!

For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.

Like this one!

Honey Vanilla Frozen Yogurt with Caramel Bourbon Banana Topping

This month I was assigned 84th & 3rd.  She’s an Aussie important from America-land.  She is a recipe developer, writer, photographer, designer, and a bunch of other things I can’t remember right now.  Basically, she wears many hats.

Honey Vanilla Frozen Yogurt with Caramel Bourbon Banana Topping

She sticks mainly to un-processed veg-aquarian (not sure what that is but sounds interesting) type foods but will choose chocolate above all else.  Oh, and pie makes everything better.

We do have one thing in common, though; Food inspires her!  I thought I was the only one that thought about food constantly.  Is it possible to have a blogging soul mate?  If so, I think I found her!  Not that…um…well, I am married to a male gendered husband.  Just didn’t want y’all to get the wrong impression about me.

Anyway.

Honey Vanilla Frozen Yogurt with Caramel Bourbon Banana Topping

It took me FOREVER to pick a recipe to make.  There are so many good ones!  I mean, she’s got Banana Split Hot Cross Buns!  Are you kidding me?  Then there’s the Maple Orange Spiced Macadamia Nuts.  And Romesco?  It looks super silky smooth and perfect for pasta or grilled meats.  And then there’s a bunch of chocolate recipes and I kept drooling over these Peanut Butter Truffles.  Oh.  Yes, please?

Needless to say, it took me the better part of all month to zero in on ONE recipe to make.  But, I kept coming back to these Caramel Bourbon Bananas with Whipped Coconut Cream.  But since we’re doing a lot fat diet due to the hub’s heart stuffs, I opted out on the whipped coconut cream.  Heart healthy or not, we just can’t take the chances.

Honey Vanilla Frozen Yogurt with Caramel Bourbon Banana Topping

So, I added some “cream” of my own in the form of some non-fat frozen yogurt.  Yes, I realize it’s not in the spirit of “un-processed” but I used honey and not sugar and butter instead of spray.  Doesn’t that count for something?

Honey Vanilla Frozen Yogurt with Caramel Bourbon Banana Topping

Anyway, I hope you enjoy this recipe and check out JJ’s blog over at 84th & 3rd.  She’s got some kick ass recipes!!  Make sure to follow 84th & 3rd on Twitter, Facebook, Instagram, Google +, and Pinterest to keep up with all the delicious goodness posted there.

Print
Yum
Pan Roasted Saffron Tomato Crostini with Labneh

This Cinnamon Honey Nut Snack Mix for SRC is inspired by Natural Noshing's Honey Roasted Snack Mixis sweet, salty, crunchy, and delicious! It's perfect for a mid morning bite, road, trip, or nibbles while watching a movie.

Ingredients

    For the labneh:
  • 2 cups nonfat Greek yogurt
  • 1/2 teaspoon salt
  • For the pan roasted saffron tomatoes:
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 cups cherry or grape tomatoes
  • pinch saffron
  • salt and pepper to taste
  • 15 to 20 slices of crostini bread

Instructions

    For the labneh:
  1. The day before, line a a sievec with a double layer of cheesecloth or paper towels. Set the sieve over a bowl and set aside.
  2. In a small bowl mix the yogurt and the salt together until thoroughly combined.
  3. Pour the yogurt into the strainer and bring up the edges of the cloth. Pull the corners of the cloth up around the yogurt, making sure it's nice and tight. Tie the edges together into a bundle with kitchen twine. Place the strainer and bowl in the refrigerator and allow to strain 24 to 48 hours or until yur desired consistency is reached.
  4. For the tomatoes:
  5. Heat a large skillet over medium-high heat. Swirl the oil into the pan before adding the garlic. Cook the garlic 2 to 3 minutes or until fragrant. Stir in the saffron and cook a minute or two before adding the tomatoes. Reduce the heat to simmer and cook 10 to 15 minutes or until the tomatoes have burst and release their juices.
  6. Spread some labneh on a piece of bread and top with tomatoes before serving.
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28 Comments
Filed Under: #BloggingEvents, Dessert - FrozenTagged: frozen yogurt

Comments

  1. Bean says

    June 25, 2015 at 12:05 am

    Oh Yum! This looks like a perfect summer dessert! (But you could probably eat it all year round… )

    Reply
    • Christie Campbell says

      June 25, 2015 at 8:29 pm

      Thank you! It was really good and with bananas and honey always available, you could eat it year round.

      Reply
  2. Couscous & Consciousness says

    June 23, 2015 at 10:38 pm

    If I wasn’t already in love with JJ’s blog, I sure would be after this – looks insanely good. Great pick!!

    Reply
    • Christie Campbell says

      June 24, 2015 at 7:46 pm

      Thank you! She has an awesome collection of recipes.

      Reply
  3. palatablepastime says

    June 23, 2015 at 4:03 pm

    Sort of reminds me of bananas foster. Will have to try this next time I make Creole food!

    Reply
    • Christie Campbell says

      June 24, 2015 at 7:47 pm

      Yes, it kind of was like bananas foster. Definitely delicious, none-the-less!

      Reply
  4. lk529 says

    June 23, 2015 at 11:22 am

    We go through honey like nobody’s business in this house – I know this ice cream would be a hit!

    Reply
    • Christie Campbell says

      June 24, 2015 at 7:48 pm

      I love honey ice cream. It’s super tasty and keeps it from freezing solid.

      Reply
  5. JJ - 84thand3rd says

    June 23, 2015 at 2:30 am

    Oh those bananas are so good on pretty much anything – but I love that you made frozen yoghurt to top them with! Happy reveal day xx

    Reply
    • Christie Campbell says

      June 24, 2015 at 7:50 pm

      Thank you, JJ! I had a blast reading your blog. And those bananas are to die for!!

      Reply
  6. Wendy, A Day in the Life on the Farm says

    June 22, 2015 at 9:04 pm

    I’ll just take a big ol’ bowl of those bananas….YUM

    Reply
    • Christie Campbell says

      June 24, 2015 at 7:50 pm

      They were so easy and you probably have everything you need to make them already. Well, maybe not the alcohol….

      Reply
  7. Karen @ Karen's Kitchen Stories says

    June 22, 2015 at 3:38 pm

    I could dive right into that bowl! Amazing!

    Reply
    • Christie Campbell says

      June 22, 2015 at 6:24 pm

      I did. And it was!! Thanks, Karen!

      Reply
  8. hapatite says

    June 22, 2015 at 2:39 pm

    this reminds me of one of my favorite desserts, bananas foster!

    Reply
    • Christie Campbell says

      June 22, 2015 at 6:25 pm

      It did me, too. I was hankering for some banana sweetness, too.

      Reply
  9. turnips 2 tangerines says

    June 22, 2015 at 12:10 pm

    Happy Reveal Day!! Boy, does this look good! Lynn

    Reply
    • Christie Campbell says

      June 22, 2015 at 6:26 pm

      Thanks, Lynn!!

      Reply
  10. Emily @ Life on Food says

    June 22, 2015 at 11:37 am

    This is my kind of dessert. Those bananas look gorgeous. Yum, yum! Happy Reveal Day!

    Reply
    • Christie Campbell says

      June 22, 2015 at 6:27 pm

      Thank you, Emily. It is rather tasty! You should make some. LOL

      Reply
  11. Rebekah @ Making Miracles says

    June 22, 2015 at 10:29 am

    Ohhhh those gorgeous bananas…. I am so making these soon. They look like the most perfect way to end a day!!

    Reply
    • Christie Campbell says

      June 22, 2015 at 6:28 pm

      They were! And so quick, less the freezing time, of course. BUT you could easily top your fave ‘nilla ice cream with these nanas.

      Reply
  12. Erin @ The Spiffy Cookie says

    June 22, 2015 at 9:19 am

    I love everything about this, from the flavor of the frozen yogurt, to the topping and the booze infusion!

    Reply
    • Christie Campbell says

      June 22, 2015 at 6:28 pm

      Thank you, Erin! It is rather tasty. I hope you try it.

      Reply
  13. sallybr says

    June 22, 2015 at 8:04 am

    I love her blog and her writing! You picked a winner, I don’t know what is better, the frozen yogurt or that amazing topping!

    Reply
    • Christie Campbell says

      June 22, 2015 at 7:14 pm

      Thank you, Sally! She’s pretty talented and I loved reading her blog.

      Reply
  14. Melissa says

    June 22, 2015 at 6:59 am

    Yum! This looks like such a delicious sweet treat! Great pick this month 🙂

    Reply
    • Christie Campbell says

      June 25, 2015 at 8:30 pm

      Thank you, Melissa. It was delicious.

      Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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