Ingredients
- 3 size ripe bananas
- 120 ml lowfat yogurt (plain)
- 65 gr firmly packed dark brown
- 65 gr coarsely (chopped toasted)
- 30 ml squeezed lime juice (freshly)
- 30 gr dark rum
- 1 gr nutmeg (finely grated)
-blanched 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 20 cm 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
