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Raspberry-Banana Soft Serve

2 reviews
Total Time
Prep: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Melissa Hansen, Ellison Bay, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 20, 2022

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

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Chocolate-Peanut Butter : Substitute 2 tablespoons each creamy peanut butter and baking cocoa for the raspberries; proceed as directed.
Test Kitchen Approved

Raspberry-Banana Soft Serve

2 reviews
Prep Time 10 min
Yield 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
Text Ingredients

Directions

  1. Thinly slice bananas. Arrange in single layer on baking sheet; freeze overnight.
  2. Pulse bananas in a food processor until finely chopped. Add yogurt, maple syrup and raspberries. Process just until smooth, scraping inside of bowl as needed. Serve immediately, adding fresh berries if desired.

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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