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

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; carbohydrates 42.9g; dietary fiber 3g; sugars 35.8g; fat 0.5g; saturated fat 0.1g; cholesterol 0.8mg; vitamin a iu 98.5IU; vitamin c 28.4mg; folate 23.2mcg; calcium 92.9mg; iron 0.4mg; magnesium 22.8mg; potassium 322.6mg; sodium 33.7mg; thiamin 0.1mg.
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