The PCOS Diet Cookbook by Norene GilletzStrawberry and Banana Frozen Yogurt

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For maximum flavor, use very ripe fruit for this recipe. Perfect for breakfast, snacks, or dessert! 

1 pint very ripe strawberries, hulled (or 2 cups unsweetened frozen  berries) 
3 very ripe medium bananas, peeled 
1/2 cup non-fat yogurt 
1 to 2 tbsp honey (to taste) 

1. Cut fruit into 1-inch pieces. Arrange in a single layer on a  baking sheet  and freeze for 2 or 3 hours, until firm. (Fruit can be frozen for several  weeks in plastic storage bags.) 

2. Place the processor bowl and Steel Knife into the freezer for 15  to 20  minutes. Combine all ingredients in chilled processor bowl. Process  with quick on/offs to start, then let machine run until mixture is  smooth.

(If  you have a small processor, do this in 2 batches.) Serve  immediately, or  transfer mixture to a serving bowl and freeze for up to 1/2 hour  before  serving. 

Yield: 6 servings. 

91 calories per serving, 0.5 g fat (0.1 g saturated), trace  cholesterol, 2 g  protein, 22 g carbohydrate, 17 mg sodium, 371 mg potassium, trace  iron, 3 g  fiber, 52 mg calcium

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All images and recipes Norene Gilletz 2013 unless otherwise noted.
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