| 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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