Banana and Raspberry Yogurt Ice Cream
Frozen berries are great for this recipe, and you can use your choice of berries, or a mixture, instead of the raspberries. Yogurt is used here instead of cream for a healthier treat.
| Servings | Prep Time |
| 8 | 20minutes + freezing and draining |
| Servings | Prep Time |
| 8 | 20minutes + freezing and draining |
Ingredients
- 3 large bananas ripe, about 1lb in total
- 1 cup Greek-style yogurt low-fat
- 7 oz frozen raspberries
- 1 tsp vanilla extract
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Cut the bananas into 2 cm (3/4 inch) slices, and place in a resealable plastic bag. Expel the excess air, then tightly seal. Freeze for about 6 hours, until firm.
- Meanwhile, line a sieve with muslin (cheesecloth) and stand over a bowl, with the bottom of the sieve well clear of the base of the bowl. Spoon the yogurt into the muslin, gather up the ends and twist to enclose. Place a saucer on the muslin and weigh down with two 400 g (14 oz) cans. Place in the fridge to drain for about 4 hours.
- Combine the frozen banana slices, frozen raspberries, drained yogurt and vanilla in a food processor. Process until smooth and evenly combined, occasionally stopping and scraping down the side with a rubber spatula.
- Transfer the mixture to an airtight container and freezer for about 6 hours, until firm. Remove from the freezer 10 minutes before serving, so it can soften. Alternatively, for individual serves, freeze the mixture in 8 x 100 ml ice-block popsicle moulds.
Recipe Notes
Each serving provides:
998 kJ
238 kcal
14 g protein
5 g fat (4g saturated fat)
34 g carbohydrate
25 g sugars
3 g fibre
236 mg sodium
