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For moms and daughters who want to bond in the kitchen, start with seasonal fruit and cream to plate up in simple, refreshing ways. —Dorit Ritter-Haddad, Livingston, New Jersey
This recipe is:
Quick
Nutritional Facts 1 serving equals 336 calories, 22 g fat (14 g saturated fat), 82 mg cholesterol, 29 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Peaches 'n Cream in Taste of Home June/July 2012, p24
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Jul. 25, 2012 by amandagrindrod
This was absolutely delicious and easy to make. However, next time I'll make it just using low fat whipped cream and brown sugar because heavy whipping cream has 50 cal just per one tablespoon.. and I love whipped cream, so those calories aren't hard to add up for me!
Reviewed on May. 25, 2012 by pottsashley27
Absoutely wonderful!
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