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Cook sugar and water together in saucepan 1 minute over medium heat.
Add bananas and cinnamon; cook 3 minutes over medium-high heat.
Transfer bananas to food processor and blend until pureed.
Chill.
Transfer pureed bananas to mixing bowl.
Fold in stiff egg ..
Peel and place bananas in a heavy plastic bag.
Freeze at least 6 hours.
Remove from freezer and cut each into five or six pieces.
In the workbowl of a food processor fitted with a metal blade, process banana pieces and remaining ingredients, scraping sides ..
Mash bananas and sprinkle with lime juice.
Add honey and vanilla.
Mix well.
Whip cream.
Gently blend in the banana mixture.
Pour into sherbet glasses or pot de creme cups.
Refrigerate at least 4 hours.
When ready to serve, top with cookie
In a small saucepan, sprinkle the gelatin over the water and let it stand for 5 minutes.
Place the saucepan over low heat, stirring until the gelatin is completely dissolved.
Pour the mixture into a blender or food processor.
With the motor running, add the ..
Combine chocolate, 1/4 cup (60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts.
Pour small amount of hot chocolate mixture over egg yolks and beat ..
In blender container sprinkle gelatin over cold water to soften; add boiling water.
Process to dissolve.
Add 3/4 of diced banana, milk, sweetener if desired, lemon juice, and food coloring.
Process until smooth.
Add ice cubes, one at a time, processing after ..
1. Tie a double band of non-stick baking paper around a 600 ml / 1 pint / 2 1/2 cup souffle dish, to come 5 cm / 2 in above the rim.
2. Peel and chop one banana and place it in a food processor or blender with the cottage cheese. Process until smooth.
3. ..
