Yes, you read that right. A fluffy, creamy treat baked in the crock pot. I must admit, that the original recipe is not my own. I did use a recipe from a magazine as a starter, but have made it my own with changing out some of the ingredients.
Here is the basic recipe:
3 eggs, separated
6 oz or 3/4 cup yogurt*
Grated peel and juice of one lemon**
3/4 cup sugar***
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced****
Whipped cream, optional
Grease the inside of a 3 to 4 quart slow cooker with butter. In a large bowl, using a handheld mixer, beat the egg whites on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, citrus zest and juice on medium for 1 minutes. Add the sugar, flour, salt and beat on medium until smooth. Working in 3 or 4 batches, gently fold in the beaten egg whites.
Put the banana slices in the bottom of the crock pot, then pour the batter over the fruit. Cover and cook on high until the cake is puffed, the top is set and the edges are browned, about 1 hour and 25 minutes. Turn off and let cool for 20 minutes, removing crock pot insert if possible.
Spoon into bowls, add whipped cream and extra fruit if desired.
*Original recipe calls for plain, non-fat yogurt. Any non-fat yogurt will work. Use flavors that will compliment your fruit choices.
**Use any citrus fruit.
***Sugar substitutes may be used. Most substitute packages will give sugar conversion for recipes.
****Use any fruit on the bottom. You may use canned fruit or fresh fruit.
The combinations I have used and really liked:
Orange, plain yogurt, crushed pineapple
Orange, strawberry yogurt, crushed pineapple
Lime, plain yogurt, chopped marischino cherries
Lemon, peach yogurt, peaches
Leftover factor: Provided there are leftovers, pop it in the fridge and eat later. It has a great pudding consistancy.
Let me know if you come up with any combinations that you like.