Ready In: 30 mins
Prep: 15 mins
Cook: 15 mins
Yields: 4 Servings
Preheat oven to 400°. In a medium sauce pan over medium heat, dissolve 1/2 cup sugar with cranberries and water. Cranberries will begin to pop and split, about 10 minutes. Remove from heat, let cool and drain off excess liquid. Fold in yogurt. Chill in refrigerator.
In a bowl beat egg whites with salt. Gradually add 2/3 cup sugar. Beat to stiff peaks.
Arrange bananas on a non-stick baking sheet cut side down. Spoon or pipe (#6 star tip) on meringue on top of each banana. Bake bananas until meringue is golden, about 15 minutes. Arrange 2 banana halves on each plate and artfully place pool of cranberry yogurt mixture.