Banana and Yoghurt Desert.

2 medium	bananas
1 cup		soya yoghurt (*)
1 tsp		lemon juice
2 tsp		maple syrup
1/8 cup		cashews

In a blender combine the cashews with the lemon juice and maple syrup.
Add the chopped bananas and the yoghurt and blend for a couple of minutes
more till the mixture is smooth and aerated. Refrigerate for an hour or
till set.

(*) I used the French brand Sojasun. This is a wonderful plain soya
yoghurt made using bifidus cultures and is not pasteurised. If you can't
get a decent soya yoghurt in your home town you can easily make one with
a normal fat, additive free soya milk and some acidophilus powder or a
dairy free yoghurt culture. You also need a yoghurt maker. The first
batch can take as long as fourteen hours to set. Don't try and make it
with any artificial style soya milks which are made from isolated soya
protein. It won't work.