Thanks to a few nagging sweet teeth, this dessert happened. There wasn’t much in the house except for a few bits of this and that and me and my sister were determined to make something out of them. We came up with a “trifle”. At least that’s what were calling it. As it was being made, we didn’t think much of it, but it tasted surprisingly amazing! Now I have the confidence to say that I encourage you all to experiment in the kitchen. It’s fun and rewarding.
Not everything was measured as we were making this dessert, since we didn’t know what we were doing, but I tried to guess the measurements for all of you. Don’t worry though, you really cant go wrong.
- about 20 tea cookies
- about 1/2 cup milk
- 2 bananas
- 8 tablespoons yogurt
- a drizzle honey
- 1 teaspoon vanilla
- 1 cup blueberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- First, get the blueberry sauce going. In a small pot, throw in 1 cup of blueberries, 2 tablespoons of sugar and 1 teaspoon of cornstarch. Give it a good mix and let it do its thing on medium low heat. Keep an eye on it, stirring occasionally, until it has thickened. The color of blueberry sauce is breathtakingly gorgeous.
- Slice the bananas for later use.
- Get out 4 medium sized ramekins. I used 4 inch ones.
- Take the cookies and smash them to crumbs.
- Take a little more than half of the crumbs and divide it evenly in each of the 4 ramekins.
- Next, pour in milk into each ramekin. Just enough to soak the crumbs (about 2 tablespoons worth). With a spoon, pat down the mixture to even it out.
- Take the banana slices and lay them out on top of the crumbs.
- Now prepare the yogurt. In a small bowl, mix 8 tablespoons of yogurt, a drizzle of honey and 1 teaspoon of vanilla.
- Divide the yogurt evenly, filling each ramekin enough, so that you cover the bananas.
- Take the rest of the cookie crumbs and divide them between the 4 ramekins.
- Top each dessert with a spoonful of blueberry sauce.