Kiwi, Pistachio and Mint Trifle

This is from the March 2006 issue of Vegetarian Times. Wouldn't this be pretty for St. Patty's day?

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  large  ripe bananas, sliced into 1/2-inch-thick pieces
• 1⁄4 cup  finely chopped mint leaf
• 2  tablespoons lime juice
• 2  tablespoons honey
• 1 (5 1/2ounce) package ladyfingers
• 3  cups low-fat vanilla yogurt
• 8  kiwi fruits, ripe but still firm, peeled and sliced into 1/4-inch-thick pieces
• 1⁄3 cup  chopped roasted pistachios
•  mint sprig (to garnish)

Directions

1. Blend bananas, chopped mint, lime juice and honey in small bowl.
2. Line bottom of 5x12-inch ceramic terrine mold (or 3x9-inch loaf pan) with 1/3 of lady fingers.
3. Top with layers of 1/3 of yogurt, 1/3 of kiwi slices, half of banana mixture and half of pistachios.
4. Repeat all layers once. Top with remaining 1/3 lady fingers, yogurt and kiwis. Cover and chill up to 3 hours.
5. Garnish with mint sprigs; serve.