Tropical Island Sherbet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 Medium-size: ripe bananas, peeled
, about 1 1/4 pounds
1/2 cup: Plain lowfat yogurt,
1/3 cup: Firmly packed dark brown sugar,
2 tbsp: Dark rum,
2 tbsp: Freshly squeezed lime juice,
1/8 tsp: Finely grated nutmeg,
1/2 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 9.4 g TF (1.3 g SAT) 45 g CARB 28 mg S 1.7
mg CH
From: Jean Andsersons Sin-Free Desserts
Source from luhu.jp
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 9.4 g TF (1.3 g SAT) 45 g CARB 28 mg S 1.7
mg CH
From: Jean Andsersons Sin-Free Desserts
Source from luhu.jp