Reliable Bananas Peel Away Gloom

These are tough times for fresh fruit fanatics. Apples are on the wane, citrus, while in greater supply, is still too expensive, and imported peaches and plums seduce the winter-weary eye only to betray with one dry and tasteless bite.

Bananas do not betray you, however; a lovely, evenly yellow skin will contain what you expect, fruit that’s creamy and ripe.

Here is a low-fat, cheesecake-like dessert that calls for the ever-dependable banana. This treat also can include the fresh strawberries that should be flooding the markets shortly.

BANANA CHEESECAKE

1 cup cottage cheese

1/3 cup plain yogurt

2 medium bananas, mashed

2 eggs, lightly beaten

1/4 cup sugar or honey

1 teaspoon vanilla

1 teaspoon grated lemon zest

Sliced fresh strawberries, optional

Process cottage cheese in blender or food processor until smooth, taking care not to liquefy. Add yogurt and blend until evenly combined. Add mashed banana and blend until smooth. Transfer to mixing bowl.

Stir together eggs, sugar, vanilla and lemon zest in separate bowl. Beat into banana mixture until well combined. Pour mixture evenly into 6 (6-ounce) ramekins or custard cups.

Place custard cups inside deep baking dish. Pour hot water 1/2 way up sides of ramekins. Bake at 375 degrees 40 minutes, checking often to maintain water level. Dessert is done when knife inserted in center comes out clean.

Remove from oven and let cool at room temperature. Chill at least 3 hours before serving, topped with strawberries. Makes 6 servings.