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Banana Yogurt Sherbet w/Chocolate Syrup -- w

Source of Recipe

BH&G Quick, Healthy & Delicious Cooking 1993
Banana Yogurt Sherbet w/Chocolate Syrup
Serves: 7
Plan ahead…takes time to freeze.

1-1/2 lbs ripe bananas (about 4 to 5 medium)
1 8-oz. carton plain nonfat yogurt
2 T. honey
1 T. lemon juice
2 tsp. vanilla
Dash ground nutmeg

1/3 c. chocolate-flavored syrup

Peel bananas, cut into chunks. Place banana chunks in plastic freezer bags. Freeze for 2 hours or until solid.

Remove bananas from freezer; separate chunks. In a blender container or food processor bowl combine the next 5 ingredients. Add frozen bananas. Cover and blend or process about 3 minutes or till mixture is smooth. Transfer banana mixture to a deep stainless steel bowl. Cover and freeze for 6 hours or until firm.

Allow sherbet to stand for 5 minutes at room temperature. To serve: scrape across top of sherbet with an ice cream scoop and mound into dessert dishes. Top each serving with about 2 teaspoons of chocolate syrup.

One serving equals: 133 calories…1 gm fat…1 mg cholesterol…33 mg sodium…32 gm carbohydrate…1 gm fiber…3 gm protein +++WWP: 3