Monday, September 26, 2011

Banana Ice Cream

Last minute dinner party and unsure of what to make for dessert? Well, lucky you froze those bananas thinkin' that at some point you'll make some warm banana bread! For a simple but tasty low-fat, low-lactose, overall low-calorie option for an ice cream delight, imagine this dish. Start it off before you get to cookin' and it will be ready for your guests come dessert time. Enjoy...

Banana Ice Cream with Cinnamon-Brown Sugar Glaze
Prep Time: 10 minutes
6 Servings

3 Medium (7") Bananas, Frozen
1/4 Cup Nonfat Milk
1 1/2 Tsp Vanilla
1Tsp Cinnamon
5 Tsp Splenda

Chop 2 1/2 bananas and place in food processor, set aside remaining 1/2 banana. Pulse until semi-smooth. Add milk, vanilla, cinnamon, and Splenda, and blend until smooth. 

Chop remaining banana and fold into mixture. Place in freezer-safe container and freeze until desired consistency (3 hours seemed to work fine).  

Keep in mind that you can replace the Splenda with granulated sugar, adding greater calories and a different nutritional breakdown.
Total Prep Time: 10 minutes or less
Nutrition Info (1 serving)
Calories: 60, Fat: .2g, Sat. Fat: .1g, Cholest.: .2mg, Sodium: 4.9mg, Carb.: 15g, Fiber: 2.4g, Sugars: 7.7g, Protein: 1g

Cinnamon-Brown Sugar Glaze

Prep Time: 5 minutes
4 Servings

1/4 Cup Light Brown Sugar, Packed
1/2 Tsp Cinnamon
1 1/2 Tbsp Water

Heat a small saucepan to medium. Mix dry ingredients and heat in pan. Pour in water until ingredients are well melted and mixed. Set aside to chill to room temperature and drizzle over ice cream.
Total Prep Time: 5 minutes or less
Nutrition Info (1 serving)
Calories: 53, Fat: 0g, Sat. Fat: 0g, Cholest.: 0mg, Sodium: 4.2mg, Carb.: 13.7g, Fiber: .1g, Sugars: 13.4g, Protein: 0g

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