| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Dairy | Vegetarian | Breakfasts, Desserts, Fruits, Low fat, Vegetarian | 6 | servings |
INGREDIENTS
| 2 | md | Mangos; Very Ripe |
| 4 | md | Bananas; Very Ripe |
| 1 1/2 | c | Rice Milk |
| 1/2 | c | Crushed Ice |
| 1/4 | c | Unsweetened Flaked Coconut |
INSTRUCTIONS
This refreshing combination of mangoes and bananas makes a luscious, low fat dessert or breakfast treat. Peel mangoes and cut into chunks, scraping extra flesh off insides of skin. Reserve a few slices of mano for garnish. Peel and slice bananas. In a blender or food processor, combine mangoe, bananas, rice milk, and crushed ice. Puree until thick and smooth. Stir in coconut. Pour mixture into 4 individual dishes and freeze for 1 hr. To serve, thaw slightly and garnish with sliced mango. Makes 6 servings Per serving according to magazine: Cal 207, Fat 6.5g, Carb 35g, Fib 4g, Pro 2g, Sod 29mg, CFF 28% NOTES : Cal 120 Total Fat 3g Sat Fat 1.9g Carb 22.8g Fib 2.2g Pro 2.8g Sod 32mg CFF 20.8% Recipe by: Veggie Life, Sept 1997 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jul 29, 1999, converted by MM_Buster v2.0l.
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