Banana-nut ice milk
4 cups
Ingredients
Quantity | 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 |
Directions
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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