Frozen banana yogurt

BBC Good Food

Ready in: 20 minutes
Prep Time: 20 minutes
Servings: 8
Vegetarian
Gluten Free

Ingredients

  • 4 overripe bananas - the blacker the better - about 375 after peeling
    Produce
  • 500g pot full-fat Greek yogurt
    Milk, Eggs, Other Dairy
  • 175g condensed milk
    Baking
  • big handful banana chips
    Dried Fruits;Produce

Steps

  • Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth.
  • Scrape into an ice cream container or loaf tin, or divide between individual pots.
  • Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.

Nutrition

  • Calories: 160.25  cal  (8.01%)
  • Fat: 2.38  g  (3.67%)
  • Saturated Fat: 1.38  g  (8.6%)
  • Carbohydrates: 27.7  g  (9.23%)
  • Sugar: 21.18  g  (23.54%)
  • Cholesterol: 10.56  mg  (3.52%)
  • Sodium: 50.88  mg  (2.21%)
  • Protein: 8.74  g  (17.49%)
  • Vitamin B2: 0.31  mg  (18.11%)
  • Phosphorus: 152.77  mg  (15.28%)
  • Selenium: 9.89  µg  (14.13%)
  • Calcium: 133.85  mg  (13.38%)
  • Vitamin B6: 0.27  mg  (13.37%)
  • Potassium: 381.17  mg  (10.89%)
  • Vitamin B12: 0.56  µg  (9.42%)
  • Manganese: 0.17  mg  (8.41%)
  • Magnesium: 28.59  mg  (7.15%)
  • Vitamin C: 5.71  mg  (6.92%)
  • Fiber: 1.54  g  (6.17%)
  • Vitamin B5: 0.57  mg  (5.69%)
  • Folate: 18.6  µg  (4.65%)
  • Zinc: 0.62  mg  (4.13%)
  • Vitamin B1: 0.05  mg  (3.5%)
  • Copper: 0.06  mg  (3.01%)
  • Vitamin B3: 0.57  mg  (2.85%)
  • Vitamin A: 98.77  IU  (1.98%)
  • Iron: 0.24  mg  (1.33%)

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