Frozen Banana Cream
Stephanie Raymond
A frozen banana is a delicious, heart-healthy alternative to ice cream. One banana contains 23 per cent 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.
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 freezer for approximately 24 hours. Use 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: 553 kilojoules; 3 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 66 mg salt
source: "Snack Time", alive Australia #011, autumn 2012
