It may be hot outside, but these low calorie, fruit-based desserts will sure cool you down!  Who would have thought you could count your ice cream as a fruit serving!

Cinnamon Pecan Banana Freeze

Ingredients
2 bananas
¼ cup unsweetened vanilla almond milk
¼ cup lite whipped topping
2 Tablespoons chopped pecans
1 Tablespoon Splenda® brown sugar blend
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Directions
1. Peel bananas and freeze in freezer safe bag for at least 24 hours. 
2. Slice frozen bananas and place in a food processor.  Process for 1 minute and scrape down the sides.  Continue to process and scrape down the sides (could be 5-7 times) until bananas are the consistency of ice cream. 
3. Add remaining ingredients and blend until smooth.

Serves 3

Nutrition Information
Per ½ cup serving
Calories:  138
Total Fat:  5 g
   Saturated Fat:  1 g
Sodium:  19 mg
Total Carbohydrate:  24 g
    Dietary Fiber:  3 g
    Sugars:  15 g
Protein:  1 g


Berry Banana Freeze

Ingredients
2 bananas
1 ½ cups fresh berries of any kind (sliced if large)
1 Tablespoon honey
1 teaspoon vanilla extract
2 Tablespoons graham cracker crumbs
¼ cup lite whipped topping

Directions
1. Peel bananas and freeze in freezer safe bag for at least 24 hours.   
2. Slice frozen bananas and place in a food processor.  Process for 1 minute and scrape down the sides.  Continue to process and scrape down the sides (could be 5-7 times) until bananas are the consistency of ice cream. 
3. Add berries, honey, and vanilla and process until smooth.
4. Serve with a sprinkle of graham cracker crumbs and dollop of whipped topping.

Serves 3

Nutrition Information
Per 2/3 cup serving
Calories:  149
Total Fat:  2 g
    Saturated Fat:  1 g
Sodium:  29 mg
Total Carbohydrate:  24 g
    Dietary Fiber:  3 g
    Sugars:  22 g
Protein:  2 g

WMBD Living Well
Ashley Simper, MS, RD, LDN
Community/Outpatient Dietitian
OSF Saint Francis Medical Center at the RiverPlex
Central Illinois Academy of Nutrition and Dietetics Media Spokesperson