| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 2 | lg | Frozen bananas; sliced |
| 2 | tb | Sugar |
| 1 1/2 | c | Skim milk |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Vanilla |
| 1 | pn | Ground nutmeg |
INSTRUCTIONS
In a food processor or blender, combine the bananas, sugar and 1/2 cup of the milk. Puree until smooth. Add cinnamon, vanilla and remaining 1 cup milk. Puree until smooth. Transfer mixture to a metal container. Cover and freeze for 4 hours or overnight. Remove from the freezer and break up the mixture with a knife. Process briefly in a food processor or blender. Return to the container, cover and freeze for at least 30 minutes before serving. Sprinkle with nutmeg and serve. Makes 4 servings. Per serving: 111 cals, 0.4 g fat (3%cff). VARIATION _Berry-Banana Ice Cream_ Add 1 cup frozen blueberries, strawberries or raspberries along with the bananas. Recipe by: Prevention's Healthy Cook Posted to Digest eat-lf.v097.n302 by KitPATh <phannema@wizard.ucr.edu> on Nov 28, 1997
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