Tropical Island Sherbet
Yield
4 servingsPrep
20 minCook
?Ready
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
bananas
ripe, peeled |
|
| ½ | cup |
yogurt, low-fat
plain |
|
| ⅓ | cup |
brown sugar, dark
firmly packed |
*
|
| 2 | tablespoons |
dark rum
|
|
| 2 | tablespoons |
lime juice
freshly squeezed |
|
| ⅛ | teaspoon |
nutmeg
finely grated |
|
| ½ | cup |
almonds
blanched, coarsly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
bananas
ripe, peeled |
|
| 118 | ml |
yogurt, low-fat
plain |
|
| 79 | ml |
brown sugar, dark
firmly packed |
*
|
| 3E+1 | ml |
dark rum
|
|
| 3E+1 | ml |
lime juice
freshly squeezed |
|
| 0.6 | ml |
nutmeg
finely grated |
|
| 118 | ml |
almonds
blanched, coarsly chopped |
*
|
Directions
Purée 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.
