Strawberry-banana frozen yogurt
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Banana, sliced |
| ¾ | cup | Strawberries, sliced |
| ⅓ | cup | Fresh orange juice |
| 1 | Lime, juiced | |
| 1½ | cup | Skim milk |
| ¾ | cup | Sugar |
| 16 | ounces | Vanilla low-fat yogurt |
Directions
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