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