• 4 tablespoons cream of wheat (or something like that)
  
• 1 banana
  
• water
  

First, make cream of wheat as usual. While its cooking,
stir in the banana until its all stringy and there are no
clumps. When the cream of wheat is ready (depending on the
cooking time- use quick-cooking) pour it into a round
container and refrigerate. The cream of wheat should not
be over 3/4 inch thick.

When it is cooled, the top should be hardened, and it gets
softer towards the middle. However, it can be cut and
removed- no problem. If it still sticks to the container,
cool it some more. You should end up with a delicious
gelatin-type consistency. Serve with cinnamon on top.

Serves: 4

Preparation time: 5 min