Strawberry and Banana Frozen Yogurt


Yield: 6 servings

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.

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

This recipe is featured in these books & articles

The New Food Processor Bible

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