| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1 | c | Banana, sliced |
| 3/4 | c | Strawberries, sliced |
| 1/3 | c | Fresh orange juice |
| 1 | Lime, juiced | |
| 1 1/2 | c | Skim milk |
| 3/4 | c | Sugar |
| 16 | oz | Vanilla low-fat yogurt |
INSTRUCTIONS
Combine first 4 ingredients in a blender or food processor; process until smooth. Combine banana mixture and remaining ingredients in a large bowl; stir well with a whisk. Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour. Notes: The original recipe called for 3/4 cup chopped peeled mango instead of strawberries Per serving: 165 Calories; 1g Fat (5% calories from fat); 5g Protein; 36g Carbohydrate; 4mg Cholesterol; 62mg Sodium Recipe by: Cooking Light (April 1997) (modified) Posted to Digest eat-lf.v097.n100 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Apr 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 3.8mg
Sodium: 57.4mg
Potassium: 310.1mg
Carbohydrates: 35.7g
Fiber: <1g
Sugar: 32.8g
Protein: 4.7g