Pureed banana gives this mixture an especially smooth texture, and orange-juice concentrate and crème de cassis add a complementary tang. Source: EatingWell Magazine, July/August 1994

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Puree blueberries in a food processor. To remove skins, force the puree through a fine strainer into a bowl.

  • Add bananas to the food processor and puree. Add the strained blueberry puree, yogurt, sugar, orange-juice concentrate and creme de cassis or black currant syrup and process just until mixed in. If necessary, chill until cold.

  • Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Nutrition Facts

179 calories; 0.5 g total fat; 0.1 g saturated fat; 1 mg cholesterol; 34 mg sodium. 323 mg potassium; 42.9 g carbohydrates; 3 g fiber; 36 g sugar; 3.6 g protein; 98 IU vitamin a iu; 28 mg vitamin c; 23 mcg folate; 93 mg calcium; 23 mg magnesium;