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