3 (8 ounce) containers plain or banana yogurt
2 tablespoons honey
Juice of 1 lemon
3 scoops vanilla or banana ice cream
2 large ripe bananas
1 cup half-and-half
Peel banana, cut into fourths and place in blender with all the other ingredients. Blend for 2 minutes. Adjust consistency and sweetness of soup according to quality of bananas.
Serve chilled in long stem glasses; garnish with a sliced banana.
You can substitute any fresh or frozen fruit of your choice for the bananas, using different yogurt and ice cream flavors.
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