Ingredients

• 1 banana per serving


• 1/5 cup of soy milk (regular milk will do too)


• Your choice of either flavor:
  
  
  
  • 1 teaspoon unsweetened cocoa powder
  
  
  • 1 teaspoon rhum
  
  
  • 1 teaspoon almond extract
  
  
  • 1 teaspoon of instant coffee with a dash of low cal sweetener (otherwise the instant coffee gives the cream a bitter taste)
  
  
  • Frozen strawberries or blueberries
  
  

Preparation

1. Cut the banana into 4 long strips


2. Dice them into small pieces.


3. Spread them evenly on a piece of aluminum foil.


4. Freeze.


5. When they are well frozen, put into a food processor with the milk and your "flavor" of choice.


6. Mix until you have a smooth icy cream and all the pieces of banana have melted in it.


7. Eat & Enjoy!

Now, why is this a good idea? Aren’t bananas high in calories and sugars? True, bananas are not the least sugary fruit out there, but they have loads of fiber and potassium. The calories in this recipe remain limited, while satisfying your craving for ice cream and sweets!

One medium banana has about 100 calories. The total recipe is no more than 130 calories for nearly 150 grams of banana cream. A regular ice cream treat runs more for 270 calories for each 100 grams, making it twice as caloric, not to mention higher in fat.

This is probably why this recipe was suggested by Dr. Furhman, author of Eat To Live, a best selling dieting book. He designed this as a basic recipe and my super sweet tooth worked out all the possible modifications I suggested.

Alternatively, if you were craving for a more fruity flavour, you can follow the same procedure using diced and frozen cantaloupe (in that case I strongly suggest you do not use anything else but soy milk and frozen berries). The end result is an even lighter treat: a fruity sherbet!

Nutritional Info (for the chocolate variation)
Calories: 130
Carbs: 31 grams
Fat: 2 grams
Protein: 4 grams

Indulge without the guilt feeling!

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