It’s June and summer is in full effect in the Midwest. In Springfield MO we’ve already had several days at 90 degrees or higher.
Hot weather means iced green tea instead of hot, sandwiches instead of casseroles and fresh fruit instead of frozen.
Fresh fruit with one exception. Frozen bananas are the best. If a banana is in danger of going past its prime I cut it up and freeze it for later use in any number of ways: smoothies, baking, oatmeal or frozen banana ice cream.
Frozen banana ice cream isn’t really ice cream. But it’s a nice creamy substitute without the dairy (which I am trying to keep to a minimum in my diet) or extra saturated fat. Try this recipe the next time you want a creamy cool treat.
Frozen Banana Ice Cream
- 2 small ripe bananas, cut into slices and frozen
- 3 oz silken tofu firm
- 2 tbsp PB2
- 1 tsp cinnamon
Let frozen bananas thaw for 15 to 30 minutes. Then, place all ingredients in a blender till well combined and smooth. Place back in freezer for 30 minutes to one hour to reach desired consistency.
Yield: Makes 2 servings.
Prep Time: 1 hour and 15 Minutes
Cook Time: 5 Minutes
Per Serving: Calories 122; Total Fat 2g; (Sat Fat 0g, Mono Fat 0g, Poly Fat 0g); Protein 5.9g; Carb 23g; Fiber 3g; Sugars 11g; Cholesterol 0mg; Sodium 50mg
