Banana and yogurt cream

Ingredients

• Ripe banana60 g
• Plain whole milk yogurt60 g
• Lemon juice2 g

Allergens

Milk

Method

1. Select a ripe banana without bruises and wash the outer peel before proceeding.
2. Peel the banana, remove any fibrous strands, and weigh the specified amount.
3. Slice the pulp into thin rounds and place them in a glass or ceramic bowl.
4. Add the lemon juice to prevent enzymatic oxidation and preserve the light color of the fruit.
5. Mash thoroughly with a fork for a texture with small soft pieces, or use an immersion blender for a velvety texture.
6. Incorporate the plain whole milk yogurt into the prepared banana pulp.
7. Mix with a spoon using a vigorous circular motion until a homogeneous emulsion is obtained.
8. Check that the mixture is at room temperature or slightly cool from the refrigerator.
9. Serve immediately to ensure maximum bioavailability of micronutrients and prevent organoleptic changes.