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The only thing I could think of to make the texture grainy is that you nearly boiled the milk/dry milk. I just heat the milk/dry milk to about 110 in the microwave...I don't know if this is what's making your yogurt grainy. It could also be the brand you're using....maybe experiment with different brands of milk/yogurt? Also, you could strain the mixture through a sieve to try and smooth out the texture...Sorry this didn't help much, but keep trying, I'm sure you'll figure out how to make it to your liking.

@sadiepix had some great ideas, but just to add:
-bake them in coconut in with some lime, ginger and honey/turbinado sugar
-combine with dried fruit, oatmeal and nuts in food processor, roll into balls or sausages and bake at 350 for 10 minutes
-Add the mash to a no-knead bread recipe
-Combine mashed banana, chemical leavening, whole wheat flour, and shredded coconut (plus some rum/allspice/dried fruit) for a fritter batter
-bread pudding
-substitute for 1/2 the fat in scones, cookies, muffins, ice creams, cakes, biscuits, etc.
-Banana 'gratins' http://www.maxmarchsteinman.com/?page_id=115
-combine banana mash, cinnamon, maple syrup and a splash of sherry vinegar, then fold in whipped cream for a 'banana mousse'

As it is Mardi Gras time, you may want to check out creole/cajun applications
1) simmer in a compound butter with paprika, mustard, garlic, white wine, allspice, chili...and simmer for about 5 minutes. Let cool, peel crawfish and serve with pan sauce.
2)Crawfish mouse, peel the crawfish and just substitute in a recipe for salmon mousse (check maxmarchsteinman.com for a salmon mousse recipe)
3) Crawfish gumbo. Make a roux (while it is baking, peel crawfish), add the holy trinity (green pepper, onions, celery, add cayenne, pepper, garlic and thyme. Add a can of crushed tomato, a splash of red wine, and simmer for about 15 minutes. Add crawfish, enough stock to cover, file powder, and cook for 10 minutes, stirring constantly. Serve and enjoy.

Hope this helps.
@Lunapier, the first person was probably mad hungry. I don't think that experimental behavior would be above even me.

Matambre (killer of hunger, from matar and hambre), which is just Flank steak roulade. This is a wonderful application for the steak, as it cuts the long muscle fibers to a very manageable length , causing a more tender bite. To make (courtesy of Mark Bittman), first butterfly the steak nearly in half, or pound it flat (1bout 1/4 inch thick) with a mallet. Then, rub with olive oil, season on both sides, and lay on a board, with the grain running horizontal. Stuff with a layer of anything you like (fresh herbs, hummus, garlic, cumin, paprika, olives, carrots, artichokes, anchovies, onion, preserved lemons, red-wine marinated dried cherries, whatever you like). Make sure you make a layer only about 1/4 inch thick, and leave about 1/2 inch of room at the top of the steak for rolling. Roll steak into a log, tie it with butchers twine, brown on all sides, and bake for 30 minutes in a 350 degree oven. Let cool and enjoy. (Alternatively, you can cool it in the refrigerator, wrapped and with a weight on top to make the roast tighter, wither way is fine).

What I've done for fat-free crisps in the past is cut very thin slices, sprinkle with salt and/or spices such as ginger, cinnamon, chili, etc, and bake on a greased sheet @ 250 degrees for about 2 hours. It dries them out something amazingly well, and they become crunchy, with their flavor ultra-concentrated, and a completely grease-free texture. Just an alternate approach.

It's true that you only want a thin layer of icing on top, as sadiepix said, it will harden pretty dramatically, though you could use 1 tsp glycerin for every pound of sugar used. Another solution could be vanilla cream cheese frosting. Just beat together a ratio of 1:1 (by weight) butter and cream cheese, beat in 2x (by weight) the amount of confectioners sugar, as well as vanilla extract to taste and a pinch of salt. Again, I hope this clears things up, and that it helps you on your way to find your perfect frosting.

I like to shop at http://www.starwest-botanicals.com/ They have an incredible selection of not only spices, but herbs and looseleaf teas, all at incredible prices. Not only that, but their inventory is so varied that you can spend hours just crawling their merchandise. I hope this helps, and good luck finding your spices.

Have you thought of a simple royal icing. It contains no fat, so there is no greasy residue on your palate, and it can range from very fluffy to birthday cake hard. Here's how you make:

Estimated Time-10 minutes
Makes about 2 cups of icing

2 egg whites
1 pound confectioners sugar
1 1/2 tablespoons milk
1 teaspoon vanilla extract

-Beat egg whites until foamy. Then, slowly add sugar in 1/2 cup increments until incorporated fully.
-Add milk and extract, and beat until the mixture is stiff, maintaining it's shape.
-Use immediately or store in fridge.

I hope this helps, good luck with your baking experiments!

How about a individual ginger-almond pumpkin tiramisu sandwiches? This super-decadent dish has the benefit of being both able to survive on a catering tray, and be pretty healthful at the same time.

Servings-18

36 ladyfingers
1/2 cup rum or coffee, sweetened with 2 tablespoons brown sugar, in a spray bottle
1 1/2 cups nonfat Greek yoghurt
1 1/2 cups Mascarpone cheese
3/4 cup honey
1/2 cup almond butter
1 1/2 cups pumpkin puree
1 teaspoon freshly ground ginger
pinch of salt
~Whipped cream and minced, candied ginger to garnish

-Lightly spray the ladyfingers with rum/coffee and set aside.
-In a large bowl, mix yoghurt, cheese, honey, almond butter, pumpkin, ginger and salt and whisk to combine.
-To assemble, spread pumpkin mixture atop half the ladyfingers, top with the rest of the cookies, and garnish with whipped cream and candied ginger (for a harder texture, chill pumpkin mixture for 8 hours before assembling).

I hope this helps. Enjoy!

There are uncountable things you can do with this little bean. Like chgoeditor mentioned, they are wonderful when roasted. I toss them with soy, ginger, mirin and miso before roasting, and pair them with light fish. You could also marinate with a mix of Worcestershire, olive oil and spicy mustard, grill, and add chopped hazlenuts for a warm salad. (On a side note, green beans pair so well with mustard, it would be a shame not to experiment with this duo).
You could use them in a pita application to pair with hummus.
For a completely different take, think pickling. I would go to korea for this application, using dominant kimchi flavors to couple with the beans. Just boil up (for 1/2 lb beans) 2/3 cup water, 2/3 cup rice wine vinegar, 2 tablespoon sriracha (or other chili sauce), 2 crushed cloves of garlic, 2 teaspoons kosher salt, and just a dash of sake or mirin. Combine beans and pickling mixture in mason jar and store in the fridge for up to two weeks.
I should note here that the beans pair exceedingly well with curries, just roast with curry spices or add to any thai curry stew.
The beans are also conducive to rolled applications (think sushi). I would recommend braising in a little bit of white wine, ginger and soy and rolling in nori (dried seaweed sheets) along with rice flavored with rice vinegar, cucumber and salmon (for a vegetarian option, omit salmon).
You could also substitute the beans for potatoes in any gratin recipe, or use them in a stir fry.
These are of course whole bean applications. When one cuts them up, even more opportunities present themselves. But that's for another person to elaborate upon. (Although I will say it's never bad when pieces are added to omelets/ frittatas, soups, ragouts, chutneys, salsas, or, when roasted or fried, as a topping for everything from salads to casseroles).