Banana Yogurt Shake
KELA LASSI

-Recipe from Yamuna mataji

        This is a perfect low-calorie alternative to rich banana milk shakes made with heavy cream. Bananas lend both body and natural fructose sweetener to yogurt drinks and complement almost any other fruit. In India, banana lassi is little more than banana, lime juice, yogurt and ice, but in the west I have made scores of exciting variations. For natural sweeteners, try blending in a few soaked raisins, currants, dates or figs. The beverage can also be made with apple, pineapple, coconut or peach juice. Since bananas are available year-round, this is a good all-season lassi.

Preparation time (after assembling ingredients): 10 minutes
Serves: 4

2 ripe bananas, peeled and sliced
2 tablespoons (30 ml) fresh lime or lemon juice
cup (120 ml) ice-cold white grape juice or water
3 tablespoons (45 ml) clear honey or maple syrup, optional
1 cup (240 ml) plain yogurt or buttermilk
6-8 ice cubes, cracked
teaspoon (1 ml) ground cardamom
tablespoon (7 ml) kewra water or a few drops of kewra essence
grated lime zest for garnishing

       Place the bananas, lime or lemon juice, grape juice or water, optional sweetener and yogurt or buttermilk in a blender or food processor fitted with the metal blade. Process for about 2 minutes, then add the ice, cardamom and kewra and process for another minute. (The ice does not need to be fully crushed). Pour into glasses, sprinkle with nutmeg and lime zest, and serve.