Creamy Banana Ice

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* Exported from MasterCook *

 

Creamy Banana Ice

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 large very ripe bananas*

 

The perfect sweet cold dessert to top off a spicy hot meal such as Pad Thai (see

page 236) or African Pineapple Peanut Stew (see page 200).

 

When we found this recipe in Food & Wine magazine a couple of years ago, we

enjoyed the intensely flavored ice cream-like confection and were surprised and

delighted by the ingredients list. We've had fun with it ever since.

 

 

* For the best flavor, use well-ripened bananas whose skins are no longer tinged

with green. Bananas are at their sweetest just as the skin becomes speckled with

brown. If your bananas are not ripe enough for this dish, they may be perfect

for Sauteed Bananas (seepage 320).

 

Peel the bananas and slice them into 1/2-inch-thick rounds. Place the slices on

a baking sheet or a large plate lined with waxed paper. Freeze the bananas for

at least 1 hour (see note).

 

In a food processor or blender, puree the frozen banana slices, stopping the

machine occasionally to scrape the sides of the container. As the bananas thaw

slightly, the texture will become smooth and creamy. Serve immediately.

 

PER SERVING: 104 CALORIES, 1.2 G PROTEIN, 0.5 G FAT, 26.5 G CARBOHYDRATE, I MG

SODIUM, 0 MG CHOLESTEROL

 

N 0 T E : The uncovered frozen banana slices can be kept in the freezer for 2

days before pureeing. Or, when the bananas are frozen, transfer them to a

freezer bag or covered container, where they will keep for several weeks.

 

 

Copyright:

" 1994 Vegetable Kingdom. Inc. "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0