Yogurt

Skinny Strawberry Banana “Ice Cream

After confessing to y’all about my ice cream addiction and how I could polish off a half gallon with no problem (I really should have entered an ice cream eating contest), I figured I’d share one of my favorite healthy recipes that cured by obsession with the addictive, creamy dessert. This Skinny Strawberry Banana “Ice Cream” gives you the same sweet, creamy, chilled satisfaction that full-fat ice cream does, but with a fraction of the fat and calories.

Not only is this “ice cream” super skinny compared to full-fat ice cream, but this recipe is a cinch to make. You literally throw all of the ingredients except the Cool Whip in a blender, puree, pour that mixture in with the Cool Whip, and freeze. The hardest part of this recipe is waiting for the mixture to freeze, which took about 4-5 hours. It’s painful, but I promise it’s well worth the wait.

I also made an Easy Chocolate Peanut Butter “Ice Cream” a few weeks ago. While this strawberry banana recipe is healthier than the chocolate peanut butter “ice cream”, it is just as satisfyingly rich and delicious. And just like the chocolate peanut butter version, this recipe is extremely versatile. Like chunks of fruit in your ice cream? Chop up a few extra strawberries and some banana and fold that into the mixture right before you pop it in the freezer. Or, better yet, add a few chocolate chips or white chocolate chips to the mixture. If you don’t like the combination of strawberry and banana then something is wrong with you make this recipe with different fruits and yogurt. You really can’t go wrong with this simple, skinny, scrumptious dessert!

{Pssssst…have you entered the St. Patrick’s Day Giveaway ? If not then that’s something you can do while you wait for your “ice cream” to freeze!!}

Skinny Strawberry Banana “Ice Cream” (adapted from The Realistic Nutritionist )
(4-5 servings)

1 6-ounce container Strawberry or Strawberry Banana Chobani Greek Yogurt
1 large banana, cut into pieces
1 cup strawberries (fresh or frozen), cut into pieces
1 8-ounce container Cool Whip Free, thawed

Add the yogurt, banana, and strawberries to a blender. Puree ingredients until smooth. Fold pureed mixture into thawed Cool Whip until ingredients are well mixed. Pour the mixture into a container, cover, and place in your freezer.Freeze for 4-6 hours, stirring occasionally, or until desired consistency is reached. (Note: Freezing the mixture for 4 hours will give you a consistency similar to frozen yogurt, while freezing it for 6 hours will resemble a consistency more like ice cream. Choose your favorite and freeze accordingly.)

Print this recipe!

Nutritional Info
Servings Per Recipe: 5
Amount Per Serving:
Calories: 133.7
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 37.6 mg
Total Carbs: 26.8 g
Fiber: 1.4 g
Sugars: 13.5 g
Protein: 3.2 g

Pros:
-Quick and easy to prepare
-Simple list of ingredients
-A low cal, low fat, skinny dessert
-Great, healthy substitute for those late night ice cream cravings
-Versatile-add chunks of strawberries or banana to mixture and/or add chocolate chips or other candies to mixture

Cons:
-Need to wait at least 4 hours for mixture to freeze

Elaine

 

Cooking to Perfection

Copyright © 2011-2017 Muzzy Memo All rights reserved.
This site is using the Desk Mess Mirrored theme, v2.5, from BuyNowShop.com.