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3 frozen bananas
1⁄4 cup part-skim ricotta
3 tablespoons skim milk
Pinch of nutmeg
Peel and place the bananas in a heavy plastic bag. Freeze at least
6 hours. Remove the bananas from the freezer and cut each into
five or six pieces. Place the banana pieces and the remaining ingredients
in the work-bowl of a food processor fitted with a metal blade.
Process scraping the sides occasionally, until smooth and creamy.
Serve immediately.
Servings: 3
Each serving is 2/3 cup
122 calories; 25 grams carbohydrate; 3.5 grams protein 2 grams
fat
*Recipe from the American Heart Association’s Low;fat, Low-Cholesterol
Cookbook, Times Books 1989.
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