alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Frozen Banana Cream

    Share

    Frozen Banana Cream

    A frozen banana is a yummy, heart-healthy alternative to ice cream. One banana contains 23 percent of the recommended daily value of potassium, an electrolyte essential for heart function. Studies have linked diets high in potassium to a decreased risk of both high blood pressure and stroke.

    Advertisement

    Make this sweet treat even healthier by topping it with antioxidant-rich blueberries and omega-3 enriched walnuts.

    Make it

    2 medium-sized frozen bananas
    1/2 cup (125 mL) skim milk
    1/2 tsp (2 mL) vanilla extract

    To freeze bananas: place unpeeled, whole bananas in the freezer for approximately 24 hours. Use a knife to cut away peel when ready to use.

    Place frozen bananas in blender. Add skim milk and vanilla. Blend until thick and creamy.

    Serves 2.

    Each serving contains: 132 calories; 3 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 66 mg sodium

    source: "Snack Time", alive #352, February 2012

    Advertisement

    Frozen Banana Cream

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.