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Gingersnap-Banana Frozen Yogurt

:  March/April 2008

Your rating: None Average: 4.5 (55 votes)

Stir chopped gingersnaps, sliced bananas and toasted pecans into softened vanilla frozen yogurt for a quick, crowd-pleasing dessert.


Gingersnap-Banana Frozen Yogurt Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low sodium |

View Our Nutrition Guidelines »

Ingredients

  • 2 cups vanilla frozen yogurt, softened
  • 6 gingersnap cookies, chopped
  • 2 bananas, sliced
  • 1/4 cup chopped toasted pecans

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Preparation

  1. Layer equal portions of frozen yogurt, chopped gingersnaps, bananas and pecans into 4 small dessert cups or glasses. Freeze until the yogurt is firm, at least 10 minutes.

Nutrition

Per serving: 287 calories; 12 g fat ( 4 g sat , 4 g mono ); 15 mg cholesterol; 42 g carbohydrates; 5 g protein; 2 g fiber; 81 mg sodium; 249 mg potassium.

Carbohydrate Servings: 3

Exchanges: 2 carbohydrates (other), 1 fruit, 2 fat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Birthday
Entertaining, casual
Everyday favorites
Kid-friendly
Type of Dish
Desserts, frozen
Desserts, fruit
Ease of Preparation
Easy
Total Time
15 minutes or less
Ethnic/Regional
American
Servings
4
Health & Diet Considerations
Low cholesterol
Low sodium
Preparation/ Technique
Freeze
Meal/Course
Dessert
Season
Spring
Summer
Fall
Winter
Publication
March/April 2008
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