Banana-nut Ice Milk Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
ds Salt,
1 carton: , (4 oz.) Egg substitute
1 1/4 cup: 2% low-fat milk,
1 cup: Mashed very ripe bananas,
1 cup: Evaporated skimmed milk,
1/2 tsp: Vanilla extract,
3 tbsp: 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 manufacturers instructions. Spoon into a
freezer-safe container; stir in pecans. Cover and freeze for at
least 1 hour. Serving size: 1/2 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
Source from luhu.jp
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 manufacturers instructions. Spoon into a
freezer-safe container; stir in pecans. Cover and freeze for at
least 1 hour. Serving size: 1/2 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
Source from luhu.jp