100 posts and yoghurt coated banana chips

I spent some time wondering what to write for this post. I wanted to commemorate 100 entries, but I wasn't sure of the best way to do it. I also wanted to say thank you to those who have read and commented on those entries, and, in so doing, helped me to realise how amazing and supportive the blogging community can be. Again, though, I wasn't sure of the best way to do this.

In the end, the choice turned out to be easy. I realised that I had the perfect recipe for the task.

Yoghurt coated banana chips.

As I explained in my 5 Things I Would Like to Make post, I have never been able to find these in Australia. They're readily available in England, along with many other yoghurt coated products, which somehow taste better than the few yoghurt confectionary options available here. I find the Australian market to mostly offer yoghurt coated sultanas (raisins to America!), which taste more like white chocolate coated sultanas, such is their level of sweetness and artificiality.

The version I have created here is rather sugary, and is definitely in the 'treat' category of foods. As with most yoghurt coated products, the yoghurt component is also quite small. However, there is at least a yoghurt-like flavour, and I have at least managed to feature a banana chip filling. Both of these things make me very happy.

If you overlook the refined sugar component, they are also vegan to boot.

Without further ado, therefore, let me present...

Yoghurt coated banana chips, for 100 posts

(or yoghurt coating for other dried fruit or nuts)

Adapted from this recipe for yoghurt coated raisins

Makes ~ 50 yoghurt coated banana chips

Ingredients:

• 100g soy cream cheese
• 5 cups (!!) icing sugar
• 3 tbsp soy yoghurt (I used vanilla as it's the closest to plain I can find)
• 1 tsp vanilla extract or essence
• 2 cups banana chips (dried bananas)

Instructions:

1. Prepare a double-boiler, with a heatproof bowl over a saucepan of simmering water.

2. Line 2 baking trays with baking paper.


3. In the heatproof bowl, combine the cream cheese, soy yoghurt, vanilla, and 3 cups of the icing sugar. Stir to just combine and then place over heat, stirring regularly until smooth.

4. Add the remaining 2 cups of icing sugar gradually, and continue stirring until the mixture is smooth and warm.

5. Remove from heat and dip the banana chips into the yoghurt / cream cheese mixture.

I did this by putting in ~1/4 cup of banana chips at a time, and then using a spoon to make sure each chip was coated before being removed.

If the yoghurt / cream cheese mixture starts to thicken, return it to the heat and stir until it is again smooth.

6. Place the yoghurt coated banana chips on the lined baking trays, and set in the refrigerator for at least 4 hours or overnight (I did mine overnight).

The result? Pretty close to my English memories!

The recipe I modified originally called for white chocolate, and I think including that would have helped with the setting of the yoghurt mixture. It sets fine in the fridge, but the yoghurt banana chips do need to remain refrigerated to prevent melting. If you're not averse to white chocolate (I personally can't stand it!) then that could be added.

I would also like to experiment with reducing the sugar (or subbing in some stevia) in the future, but I suspect this will be a recipe best tried in its original, less healthy form.

And on this occasion, I think I'm just fine with that.

Do you like yoghurt-coated products? Or have you ever made yoghurt coating in a different way?

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