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Honey Vanilla Frozen Yogurt with Caramel Bourbon Banana Topping

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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.

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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:
  4. 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.
  5. Spread some labneh on a piece of bread and top with tomatoes before serving.
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