Pureed banana gives this mixture an especially smooth texture, and orange-juice concentrate and crème de cassis add a complementary tang.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1994


Recipe Summary

45 mins


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; protein 3.6g 7% DV; carbohydrates 42.9g 14% DV; dietary fiber 3g 12% DV; sugars 35.8g; fat 0.5g 1% DV; saturated fat 0.1g 1% DV; cholesterol 0.8mg; vitamin a iu 98.5IU 2% DV; vitamin c 28.4mg 47% DV; folate 23.2mcg 6% DV; calcium 92.9mg 9% DV; iron 0.4mg 2% DV; magnesium 22.8mg 8% DV; potassium 322.6mg 9% DV; sodium 33.7mg 1% DV; thiamin 0.1mg 9% DV.