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4 bananas, small and ripe
fresh lemon juice
1 teaspoon vanilla extract
1/2 cup low-fat milk
Garnish: strawberries, kiwi, or fresh fruit
Peel bananas, cut out tips and brown spots, remove strings. Squeeze lemon juice over bananas. Wrap in plastic bag and
freeze until solid. Chill 4 champagne glasses or bowls. Near serving time, cut frozen bananas into small pieces. Blend in a food processor with vanilla
extract and milk until very smooth. If mixture becomes too thick, add more milk. Pour into 4 chilled glasses. Return to freezer for not more than 2 hours, to
refreeze. Garnish, and serve. Optional: Strawberries may be added to the food processor to give this dessert a pink color.
Serves 4.
Calories per serving: 95. Prepare 4 hours ahead.
1 mango, peeled, pitted, and cut into pieces (8 oz)
1 banana, sliced (3-4 oz)
2-1/2 cups fresh orange juice (5-7 oranges)
1 tablespoon fresh lime juice
2-3 tablespoons honey
In a blender or food processor, combine all ingredients and process until smooth. Transfer to an ice cream maker and
freeze according to the manufacturer's directions. Spoon into chilled bowls.
Serves 8. 87 calories, 20 g carbs, and 2 mgs sodium per
serving.
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