Yield: 4 Servings
|2 larges||Frozen bananas; sliced|
|1½ cup||Skim milk|
|1 pinch||Ground nutmeg|
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