| 1 | Melt butter in nonstick frying pan. |
| 2 | Add brown sugar and bananas. |
| 3 | Saute bananas until they are well coated and soft. |
| 4 | Remove from heat and let cool a few minutes. |
| 5 | Add yogurt and puree with bananas in blender. |
| 6 | Beat egg yolks and 1/3 cup sugar in stainless stell bowl over hot water bath or top half of double boiler until mixture lightens in color and becomes fluffy (about 2 minutes). |
| 7 | Add gelatin that has been softened in orange juice to egg mixture and continue |
| 8 | beating for another 2 minutes. |
| 9 | Remove mixture from heat and combine with banana puree, mixing thoroughly. |
| 10 | Refrigerate for 10 minutes. |
| 11 | Meanwhile, whip cream and 3 tbsp sugar into soft peaks. |
| 12 | Beat egg whites until they form firm peaks. |
| 13 | Fold 2/3 of the whipped cream (reserving 1/3 for garnish) into the chilled banana puree. |
| 14 | Fold in egg whites. |
| 15 | Chill for 4-6 hours. |
| 16 | Top with remaining whipped cream and chipped walnuts. |
| 17 | Serve 6-8. |
