Mondays With Mireille

Yesterday afternoon while I was deciding what I was going to make for today's installment, it started to rain. As a result, my goal was then to find a recipe for which I already had all the ingredients on hand! Something my family and friends all know about me is that I detest going to the grocery store. If I can get someone else to do it for me - anyone - I will. I especially abhor going there in the rain (even though I love the rain). Banana Mousse thankfully fit the bill. 

Voila, one Banana Mousse! 

3 very ripe bananas, peeled

Juice of 2 lemons

Juice of 3 oranges

2 tablespoons liquid honey

1 teaspoon vanilla extract

1 cup yogurt (I used plain 3%)

3 eggs whites *

1. Mash the bananas with the lemon and orange juice. Add the honey and vanilla extract and mix well. Add the yogurt and mix well.

2. In a separate bowl, beat the egg whites until they are stiff, and fold them gently into the banana mixture. Refrigerate for at least 1 hour (plan on a few hours) before serving. Serves 4.

Overall impressions: This recipe is a great example of the simplicity of French cooking; fresh ingredients, quick and easy to prepare. This was the first time I'd tried this particular recipe, next time I will add another egg white or two to firm it up a touch. I'm certain you will come up with your own tweaks and if you do, please share :)

A lovely, light dessert after a heavy meal, for those times when you just want to serve a little something afterwards. I give this one 3 out of 4 frogs legs. Thanks Mireille!


* With eggs and all other raw foods from animals, there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young and those with medical problems which have impaired their immune systems. These individuals should avoid raw and undercooked animal foods.