Title: Tropical Island Sherbet
Categories: Dessert Lowcal
Yield: 4 Servings

3		Medium-size ripe bananas, peeled
		(about 1 1/4 pounds)
1/2	c	Plain lowfat yogurt
1/3	c	Firmly packed dark brown sugar
2	tb	Dark rum
2	tb	Freshly squeezed lime juice
1/8	ts	Finely grated nutmeg
1/2	c	Coarsely chopped toasted blanched

Makes 4 servings

almonds

Bananas make this rich and creamy.

Puree the bananas with the yogurt, brown sugar, rum, lime juice, and nutmeg by churning about 1 minute in a food processor. Spoon into an 8 x 8-inch pan, cover with plastic food wrap, and freeze 2 to 3 hours until firm around the edges and almost firm in the middle. Churn 10 seconds in a food processor until fluffy, return to the pan, fold in the almonds, and freeze until firm.

Per Serving: 284 C 6 g P 9.4 g TF (1.3 g SAT) 45 g CARB 28 mg S 1.7 mg CH

From: Jean Andserson's Sin-Free Desserts

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