Yummy low cal treat, use your ripe bananas

sandnsea

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Mon Oct-06-08 12:51 AM
Original message

Yummy low cal treat, use your ripe bananas

Smash your bananas up, mix them with a low fat yogurt, freeze.

YUM!!

Yoplait is on sale, 50 cents, and I used up some mushy bananas. Quite a deal!

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kestrel91316

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Mon Oct-06-08 01:43 PM
Response to Original message

1. It's even better if you use homemade yogurt, and add a little

cinnamon and either sugar or Splenda to taste.

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TreasonousBastard

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Tue Oct-07-08 01:32 PM
Response to Original message

2. Dun dat and it's good. I always have at least one of those...

32oz yogurt containers lurking in the fridge-- they're always on sale somewhere for about 2 bucks apiece and are a lot easier than homemade. Probably cheaper, too

Besides using it a lot in baking and cooking, a bowl of yogurt with Cheerios, any fruit lying around, and/or sugar free preserves is a guilt-free dessert.

(if you must have guilt-- the full-fat yogurt and a glop of whipped cream)

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eridani

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Tue Oct-07-08 11:00 PM
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3. Roughly what proportions?

Half and half, or does it make any difference?

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sandnsea

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Wed Oct-08-08 09:11 PM
Response to Reply #3

4. I did about half and half

I think you would have to add enough fruit because freezing just plain yogurt doesn't really work. Something about the smashed banana makes a difference in the texture of it. At least it seems that way to me.

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ginnyinWI

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Fri Oct-10-08 01:29 PM
Response to Reply #4

5. too much yogurt?

Sandnsea, I tried it with two cups plain yogurt and about 2 1/2 bananas. I put it in the blender then froze it. Tasted ok but it was like a block of ice coming out of the freezer and not easy to eat.

More fruit might help, huh?

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sandnsea

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Fri Oct-10-08 02:07 PM
Response to Reply #5

6. Oh I used less yogurt

Edited on Fri Oct-10-08 02:07 PM by sandnsea

I used 3 bananas to two thingies of yoplait, that would be about a cup I think. But it is a bit of an icier texture than ice cream.

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ginnyinWI

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Fri Oct-10-08 03:01 PM
Response to Reply #6

7. Ok that makes sense then.

I used full measuring cups of plain yogurt (I make my own), so that would be 16 oz. and just 2 1/2 bananas. Will keep working with it. I also added some vanilla.

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sandnsea

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Fri Oct-10-08 03:19 PM
Response to Reply #7

8. My bananas were really really ripe too

Just almost pure mush, right before they turn brown. That makes it smoother maybe, more like an popcicle. In fact, maybe it would be good to freeze them in ice cube trays and just pop them out like a popcicle. What do you think?

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ginnyinWI

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Fri Oct-10-08 03:33 PM
Response to Reply #8

9. sure, why not.

With the amount of yogurt I used they would certainly be hard enough. I suppose putting the mixture into an ice cream maker would turn out really good frozen yogurt. The mixing incorporates a lot of air, just like for ice cream.

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sandnsea

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Fri Oct-10-08 03:49 PM
Response to Reply #9

10. There's lots of recipes for ice cream maker yogurt

That would probably be the way to go if you've got one. I just don't happen to have an ice cream maker! lol.

:hi:

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ginnyinWI

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Fri Oct-10-08 11:37 PM
Response to Reply #10

12. no I don't either. I do have a yogurt maker.

It's great--I make yogurt for the price of milk (which isn't cheap either, but not as expensive as yogurt.) I mix in a teaspoon of low-sugar jam and I'm good to go.

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hippywife

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Fri Oct-10-08 04:09 PM
Response to Original message

11. I might have to try this.

I've been tossing my soft, browning bananas in a bag in the freezer for Fannie Farmer banana cakes but I have plenty enough to do this or even better banana frozen yogurt. :9

Anyone else have trouble typing banana? LOL :hi:

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