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.
MANGO-BANANA SORBET
Golden Door, Escondido, California
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. Makes 8 servings. 87 calories, 20 grams of carbs, and 2 mgs of sodium per
serving.
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