| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Banana, sliced |
| 3/4 |
c |
Strawberries, sliced |
| 1/3 |
c |
Fresh orange juice |
| 1 |
|
Lime, juiced |
| 1 1/2 |
c |
Skim milk |
| 3/4 |
c |
Sugar |
| 16 |
oz |
Vanilla low-fat yogurt |
INSTRUCTIONS
Combine first 4 ingredients in a blender or food processor; process until
smooth. Combine banana mixture and remaining ingredients in a large bowl;
stir well with a whisk.
Pour mixture into the freezer can of an ice cream freezer; freeze according
to manufacturer's instructions. Spoon into a freezer-safe container; cover
and freeze at least 1 hour.
Notes: The original recipe called for 3/4 cup chopped peeled mango instead
of strawberries
Per serving: 165 Calories; 1g Fat (5% calories from fat); 5g Protein; 36g
Carbohydrate; 4mg Cholesterol; 62mg Sodium
Recipe by: Cooking Light (April 1997) (modified) Posted to Digest
eat-lf.v097.n100 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Apr 14,
1997
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