Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Banana, sliced |
¾ cup | Strawberries, sliced |
⅓ cup | Fresh orange juice |
1 \N | Lime, juiced |
1½ cup | Skim milk |
¾ cup | Sugar |
16 ounces | Vanilla low-fat yogurt |
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 ¾ 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@...> on Apr 14, 1997