Tropical island sherbet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Medium-size ripe bananas, peeled | |
| (about 1 1/4 pounds) | ||
| ½ | cup | Plain lowfat yogurt |
| ⅓ | cup | Firmly packed dark brown sugar |
| 2 | tablespoons | Dark rum |
| 2 | tablespoons | Freshly squeezed lime juice |
| ⅛ | teaspoon | Finely grated nutmeg |
| ½ | cup | Coarsely chopped toasted blanched |
Directions
Makes 4 servings
almonds
Bananas make this rich and creamy.
Puree the bananas with the yogurt, brown sugar, rum, lime juice, and nutmeg by churning about 1 minute in a food processor. Spoon into an 8 x 8-inch pan, cover with plastic food wrap, and freeze 2 to 3 hours until firm around the edges and almost firm in the middle. Churn 10 seconds in a food processor until fluffy, return to the pan, fold in the almonds, and freeze until firm.
Per Serving: 284 C 6 g P 9⅖ g TF (1.3 g SAT) 45 g CARB 28 mg S 1.7 mg CH
From: Jean Andserson's Sin-Free Desserts Submitted By ROBERT MILES On 06-13-95