This creamy dessert is low in fat and high in calcium.
Cooking Light APRIL 1997
Combine first 4 ingredients in a blender; 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 (ripen) at least 1 hour.
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