| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cocoa |
| 1/4 |
c |
Sugar |
| 1 1/2 |
c |
(12-oz. can) evaporated skim milk |
| 1/4 |
c |
Light or dark corn syrup |
| 1 |
|
Ripe; medium banana, mashed |
| 1 |
|
Container (8 ozs.) plain nonfat yogurt |
INSTRUCTIONS
In medium saucepan, stir together cocoa and sugar; add evaporated skim
milk. Cook over medium heat, stirring constantly, until sugar is dissolved.
Remove from heat; stir in corn syrup. Cool. Add banana and yogurt; stir
with wire whisk until well blended. Refrigerate several hours until cold.
Pour cold mixture into 1-quart container of ice cream freezer; freeze
according to manufacturers directions.
Makes eight 1/3-cup servings.
Recipe by: BestRecipes (April, 1993)
Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 09, 1997
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