Banana ice cream (prevention)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Frozen bananas; sliced |
| 2 | tablespoons | Sugar |
| 1½ | cup | Skim milk |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Vanilla |
| 1 | pinch | Ground nutmeg |
Directions
In a food processor or blender, combine the bananas, sugar and ½ 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, ⅖ 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@...> on Nov 28, 1997
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