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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 6 |
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A recipe found in Prevention Magazine for a healthy dessert. The natural creaminess of Bananas makes it the prefect fruit to whirl into a smooth and sensuous ice cream that is vitually fat free. Spoon on the silky chocolate sauce and go bananas. Ingredients:
2 large ripe bananas, sliced |
2 tablespoons sugar |
1 1/2 cups 1% low-fat milk |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
2/3 cup water |
1/4 cup sugar |
3 tablespoons unsweetened cocoa powder |
2 teaspoons cornstarch |
2 teaspoons unsalted butter |
1/2 teaspoon vanilla extract |
sliced banana |
Directions:
1. Make ice cream: combine bananas, sugar, and 1/2 cup milk in a food processor or blender. Puree until smooth. Add the cinnamon, vanilla, and the remaining cup of milk. Puree until smooth and transfer into a 8X8 metal or plastic container. Cover and freeze for 4 hours or overnight.
2. Remove from the freezer and break up the mixture with a knife. Working with half of the mixture at a time, process briefly in a food processor or blender. The mixture will transform from icy to smooth. Return it to the freezer in the 8X8 container, cover and freeze for at least 30 minutes before serving.
3. Make chocolate sauce: Combine the water, sugar, cocoa, and cornstarch in a medium saucepan. Stir with a wire whisk until smooth. Cook over medium heat, stirring frequently with a wooden spoon until smooth and thickened, about 5 minutes. Remove from heat, and stir in the butter and vanilla.
4. Serve in small cups with a small scoop of ice cream and sliced bananas. Drizzle with chocolate sauce.
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