Banana-Pineapple Ice Recipe

Banana-Pineapple Ice Recipe photo by Taste of Home

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“My family loves dessert and fruit, but we’re trying to make healthier food choices. This refreshing, five-ingredient summer treat is always a hit.” —Myra Hughes, Donaldson, Arkansas

This recipe is:

Quick

Diabetic Friendly

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Banana-Pineapple Ice Recipe

Prep: 15 min. + freezing

Yield: 10 Servings

15 15

Ingredients

2 cups unsweetened apple juice
2 cups mashed ripe bananas
1 can (8 ounces) unsweetened crushed pineapple, undrained
2 tablespoons lemon juice
1 teaspoon vanilla extract

Directions

In a large bowl, combine all ingredients. Pour into an 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until almost firm.
Transfer to a large bowl. Beat for 1-2 minutes or until smooth and creamy. Return mixture to dish; freeze until firm. Remove from the freezer 30 minutes before serving. Yield: 10 servings.

Nutritional Facts 1/2 cup equals 79 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 20 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.

Originally published as Banana-Pineapple Ice in Simple & Delicious June/July 2011, p16

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.