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Raspberry-Banana Soft Serve

When I make this ice cream, I mix and match bananas for their ripeness. Very ripe ones add more banana flavor. Less ripe ones have a fluffier texture. —Melissa Hansen, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    2-1/2 cups

Ingredients

  • 4 medium ripe bananas
  • 1/2 cup fat-free plain yogurt
  • 1 to 2 tablespoons maple syrup
  • 1/2 cup frozen unsweetened raspberries
  • Fresh raspberries, optional

Directions

  • Thinly slice bananas. Arrange in single layer on baking sheet; freeze overnight.
  • Pulse bananas in a food processor until finely chopped. Add yogurt, maple syrup and raspberries. Process just until smooth, scraping sides as needed. Serve immediately, adding fresh berries if desired.
Chocolate-Peanut Butter : Substitute 2 tablespoons each creamy peanut butter and baking cocoa for the raspberries; proceed as directed.
Nutrition Facts
1/2 cup: 104 calories, 0 fat (0 saturated fat), 1mg cholesterol, 15mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
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