Raspberry-Banana Soft Serve
“When I make this ice cream, I mix and match bananas for their ripeness. Very ripe ones add more banana flavour. Less ripe ones have a fluffier texture.” —Melissa Hansen, Milwaukee, Wisconsin
| Servings | Prep Time |
| 2-1/2cups | 10minutes + freezing |
| Servings | Prep Time |
| 2-1/2cups | 10minutes + freezing |
Ingredients
- 4 medium ripe bananas
- 1/2 cup fat-free plain yogurt
- 2 tbsp maple syrup
- 1/2 cup frozen unsweetened raspberries
- fresh raspberries optional
Portions: cups
Units:
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Ingredients
Portions: cups
Units:
|
Instructions
- Thinly slice bananas; transfer to a large resealable plastic freezer bag. Arrange slices in a single layer; freeze overnight.
- Pulse bananas in a food processor until finely chopped. Add yogurt, maple syrup and raspberries. Process just until smooth, scraping sides as needed. Serve immediately, adding fresh berries if desired.
- Chocolate-Peanut Butter: Substitute two tablespoons each creamy peanut butter and baking cocoa for the raspberries; proceed as directed.
Recipe Notes
Nutrition Facts
1/2 cup: 104 calories, 0 fat (0 saturated fat), 1mg cholesterol, 15mg sodium, 26g carbohydrate (15g sugars, 2g fibre), 2g protein.
Diabetic Exchanges: 1 fruit, 1/2 starch.
