Banana Yogurt Ice Milk


Ice milk can satisfy cravings for ice cream without delivering excess fat, cholesterol, and calories.

1 envelope unflavored gelatin
3 TBSP cold water
1 cup mashed ripe banana
1 cup evaporated skimmed milk
1 (8-ounce) carton plain low-fat yogurt
2 TBSP honey
1 kiwifruit, peeled and thinly sliced
¼ cup fresh blueberries
¼ cup fresh raspberries

Sprinkle gelatin over cold water in a saucepan; let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves; remove from heat. Combine banana, milk, yogurt, and honey. Stir into gelatin mixture. Spoon mixture into an 8-inch square pan; freeze until firm.

Remove from freezer; let stand at room temperature 15 minutes to soften. Break into chunks. Position knife blade in food processor bowl; add banana mixture. Process until smooth. Return mixture to pan, and freeze until firm.

To serve, scoop ice milk into individual dessert bowls. Top each serving with kiwifruit, blueberries, and raspberries. Yield: 9 servings (about 98 calories per ½-cup serving).

PROTEIN 4.6/ FAT 0.7/ CARBS 19.5

Ice cold desserts can be ready in 20 minutes if you use a frozen-desert maker. Another plus: no salt, ice, electricity, or cranking is required.

Banana Yogurt Ice Milk

Courtesy Light and Easy Cooking Collection
Oxmoor House, Inc.