We had some really ripe bananas on our hands, so I decided to try frozen banana cream. I didn’t have fresh raspberries, so I used some raspberry jam that I stirred until it was more like a liquid and drizzled it on the plates before placing the banana cream down. Then, I sprinkled the top with chopped pecans. It was interesting…I think I will have to get used to it. I also saw a recipe from Alton Brown for banana ice cream. I may try that next time instead, even though it will cost me more calories.
Frozen Banana Cream (Dr. Weil)
1 Serving
This is an old restaurant trick that has been around for years. Use this delightfully simple “sorbet” wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you’re ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
Nutritional Information:
Per serving:
92 calories
0 g total fat (0 g sat)
0 mg cholesterol
23 g carbohydrate
1 g protein
2 g fiber
1 mg sodium
