I am supposed to be watching my food intake as I continue to prep for my test. Let’s not call it a diet, as that traps me a bit. So…this is cheating a bit but to adhere to my mindful food intake, I just had one serving.

Serves: 2

Ingredients

For the phyllo wrapped banana:
3 sheets of phyllo dough
1/4 cup of finely chopped pistachio nuts
2 ripe bananas
6 TBs. of melted butter

For the pistachio vanilla ice cream:
8 oz. of vanilla bean ice cream
2 TBs. of honey
2 4 oz. ramekins
1/4 cup of chopped pistachio nuts

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Preparation

For the phyllo wrapped banana:
1. Preheat the oven 375 degrees F.
2. Melt the butter in a small pan. I don’t like microwaving to melt butter because of structural change of the butter.
3. Lay one sheet of thawed phyllo dough and brush generously with the melted butter. Sprinkle the the sheet with the pistachio nuts.
4. Repeat with the other two phyllo sheets.
5. Cut the phyllo sheets in half on the vertical.
6. Place a banana on each half and roll them up.
7. Brush with melted butter and sprinkle with pistachio nuts.
8. Bake until golden. Approximately 15-20 mins.

For the pistachio encrusted vanilla ice cream:
1. Set the ice cream at room temperature til softened but still firm.
2. Brush some honey into each ramekin.
3. Sprinkle the pistachio nuts into the ramekin and roll them around in the ramekins to get good coverage.
4. Spoon the vanilla ice cream into each ramekin, cover with saran wrap and place into freezer until hardened.

Serve with a simple chocolate sauce and fresh berries.

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