Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This creamy dessert is low in fat and high in calcium.

Recipe by Cooking Light April 1997

Gallery

Recipe Summary test

Yield:
6 cups (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

118 calories; calories from fat 8%; fat 1.1g; saturated fat 0.7g; mono fat 0.3g; poly fat 0.1g; protein 3.1g; carbohydrates 24.9g; fiber 0.5g; cholesterol 4mg; iron 0.1mg; sodium 41mg; calcium 105mg.
Advertisement