Frozen Banana Cream
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.
1 very ripe banana
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
SOURCE: DR. WEIL'S RECIPE OF THE DAY
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.
1 very ripe banana
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
SOURCE: DR. WEIL'S RECIPE OF THE DAY
