Fruit may be healthy, but it can also be fun! Beat the heat this summer with this refreshing homemade Banana Ice Cream.

Ingredients
1 quart 2 percent low-fat milk
1½ cups fat-free egg substitute
¾ cup sugar 1 (12-oz.) can evaporated skim milk
6 large ripe bananas, peeled and mashed
2 Tbsp. lemon juice
1 Tbsp. vanilla extract

Combine first 4 ingredients in a large bowl. Add mashed banana, lemon juice and vanilla, stirring well.

Pour mixture into freezer container of a 6-quart hand-turned or electric ice cream maker. Freeze according to manufacturer's instructions. Pack container with additional ice and rock salt, and let stand 1 hour before serving.

Yield: 16 (1-cup) servings
Nutritional information per serving: 142 calories, 1 g fat, 6 g protein, 27 g carbohydrate, 1 g fiber, 5 mg cholesterol, 90 mg sodium

Recipe is courtesy of EatRight Weight Management Services at University of Alabama at Birmingham.