When I need a quickie ice cream-y treat, this gives me something sweet, healthy, and non-fattening in a hurry (all in the same sentence!). I try to keep bananas in my freezer. When a 100-pound bunch of bananas starts to ripen, you can’t eat them all (or give them all away)!
1 6-oz carton of non-fat Greek yogurt
1/2 teaspoon grated fresh ginger
2 teaspoons finely chopped candied ginger
2 medium-sized frozen bananas
1/4 cup Splenda (or sugar, if you prefer)
Once put through the blender, this fits back into the same yogurt container, or you can dress it up in pretty dishes. Put it in the freezer and check to see when it’s the right consistency – somewhere around an hour, more or less. Although I also find that with the frozen bananas, it’s already a very nice soft-serve consistency. Why would I want to wait for it to freezer more?
You can probably use whatever fruits you wish in this. I would use frozen fruits if possible to quicken the process, but fresh fruit can also be used. Think – raspberries, strawberries, mango, blueberries…and on and on…oh my! You could also experiment with different flavorings, like maybe a splash of vanilla or almond extract. The possibilities end only with your imagination.
I saw something similar to this in an unknown location by an unknown author. I took it and ran with my own variation. It is certainly yummy!
Tomorrow I’m going to make a double batch so I can share it with a special friend.
Mahalo!