Fruit may be healthy, but it can also be fun! Beat the heat
this summer with this refreshing homemade Banana Ice Cream.
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
Recipe is courtesy of EatRight Weight Management Services at
University of Alabama at Birmingham.