Yield: 4 cups
|1 carton||(4 oz.) Egg substitute|
|1 cup||Mashed very ripe bananas|
|½ teaspoon||Vanilla extract|
|1¼ cup||2% low-fat milk|
|1 cup||Evaporated skimmed milk|
|3 tablespoons||Chopped pecans, toasted|
Place the sugar and egg substitute in food processor; process 1 minute. Add banana, vanilla and salt; process until smooth. Pour the mixture into a large bowl; stir in milks.
Pour mixture into the freezer can of a 1-quart ice cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; stir in pecans. Cover and freeze for at least 1 hour. Serving size: ½ cup.
CALORIES 169 (15% from fat); PROTEIN 5.6g; FAT 2.8g (sat 0.7g, mono 1.4g, poly 0.5g); CARB 31.5g; FIBER 1g; CHOL 4mg; IRON 0.5mg; SODIUM 81mg; CALC 147mg
From "Cooking Light" magazine, May 1995.
Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 04-25-95