Finely grate the zest of one of the oranges and place in a bowl. Remove and discard the peel and white pith from both oranges, then slice into 3 mm thick rounds. Set aside.
Add the yoghurt, sugar and 1 tablespoon brandy to the orange zest in the bowl and mix well to combine. Cover and chill until ready to serve.
Melt half the margarine in a large non-stick heavy-based frying pan over high heat. Add half the vanilla, half the orange slices and half the banana slices. Cook, turning occasionally, for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining margarine, vanilla, orange and banana. Remove the pan from the heat and add the remaining brandy, stirring well until bubbling and all the flavours are released from the base of the pan.
Divide the brandy yoghurt among four bowls. Top with the warm orange and banana and pour over the brandy mixture from the pan. Sprinkle with the toasted almonds and serve warm.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||0|
|Healthy Fats & Oils||0|
|Total fat||9.6 g|
|- Saturated fat||1.7 g|
|Total carbohydrates||39.5 g|
|- Total sugars||32 g|