Ingredients:

1 kg Curd
1 cup Castor Sugar
1 tsp ground Cinnamon
1½ cups Banana puree

Method:

Combine yoghurt and sugar and mix well.
Add cinnamon and banana.
Pour mixture into a small metal container and freeze for one and a half hours.
Remove from freezer and beat until smooth. Return to freezer for one hour.
After one hour remove from the freezer and beat again. Return to freezer and allow to set.
Serve with caramel wafers or sliced fruit.

Serves: 12

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.