Banana-nut ice milk

Yield: 4 cups

Measure Ingredient
¾ cup Sugar
1 carton (4 oz.) Egg substitute
1 cup Mashed very ripe bananas
½ teaspoon Vanilla extract
dash Salt
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

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