Email to Phyllis_ aka_ Filus      

Strawberry Banana Sorbet

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail
WW Points
Exchanges
Yield: 5 cups (10 servings)

- 1 pound frozen unsweetened strawberries
- 2 ripe medium bananas, peeled
- One 16-ounce container plain low-fat yogurt
- 1 tablespoon sugar

Puree the strawberries and bananas in a blender or food
processor. Blend until smooth. Add the yogurt and sugar.
Blend until smooth

Pour into an 8-inch square pan. Freeze for 2 to 3 hours,
or until firm. Break the frozen mixture into chunks and
place in a chilled mixer bowl.

Beat with an electric mixer on medium speed until fluffy.
Return to the pan; cover and freeze for at least 6 hours,
or until firm.

One 1/2-cup serving equals: Calories: 68, Fat: 1 g, Cholesterol: 4 mg, Sodium: 33 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 3g ++++ Diabetic Exchanges: 1 Fruit ++++ WWP: 1.84