Strawberry-Banana Frozen Yogurt |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | 157 | 2gm | 33gm | 39mg | ||||||||
| INGREDIENTS: | ||
| 1/2 cup low-fat milk | 1 egg, slightly beaten | 1-1/2 cups fresh or frozen unsweetened strawberries |
| 1 small banana, peeled and quartered | 2 tablespoons light corn syrup | 1/2 cup brown sugar |
| 1/4 teaspoon vanilla extract | 3/4 cup plain low-fat yogurt, stirred | |
| 1 | In a small saucepan, cook and stir milk and egg over low heat until thickened; set aside. In blender or food processor fitted with metal blade, combine strawberries, banana, corn syrup, brown sugar, and vanilla. Process until finely chopped. Combine with cooked egg mixture. Stir in yogurt. Freeze in ice cream maker according to manufacturer's directions. |