| 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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