No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (105g) Recipe makes 4 servings The following items or measurements are not included below: low-fat evaporated milk carob buttons
Calories 117
Calories from Fat 7		(6%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 30mg		1%
Potassium 272mg		7%
Total Carbohydrate 25.3g		8%
	Dietary Fiber 1.0g	3%
	Sugars 19.8g
Protein 2.5g		5%
detailed view... how is this calculated?

Banana and Carob Ice-Cream

Recipe #380198 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Country Girl825
Jul 4, 2009

I got this recipe from "The Australian Women's Weekly 501 Low-Fat Recipes" book. This ice-cream is really great because not only does it have a great taste, but it is also low in fat. Carob is kind of an acquired taste, but those who do enjoy it, usually can't get enough. Carob is also used as an alternative to chocolate for diabetics. NOTE: For the cup of banana, use 3 medium sized overripe bananas. The prep time does not include freezing time.

SERVES 4 (change servings and units)

Ingredients

1 cup low-fat evaporated milk
1 cup banana, mashed
1/2 cup low-fat yogurt
1/4 cup low-fat milk
1/4 cup maple syrup
2 teaspoons vanilla essence
1/3 cup carob buttons, chopped coarsley

Directions

1
Pour the evaporated milk into a loaf pan and cover with aluminium foil.
2
Freeze the milk until just firm.
3
In a food processor, process the frozen evaporated milk, yoghurt, banana, syrup, milk and vanilla until creamy and thick.
4
Pour the mixture into a 15cm x 25cm loaf pan and cover with aluminium foil.
5
Freeze the mixture until just firm.
6
Repeat the processing, in a food processor, stirring in the carob.
7
Pour into a loaf pan, cover with aluminium foil and freeze until just firm.