I’ve been whipping up variations on this healthy dessert for weeks. I love baking and cooking for the holidays, but at some point enough was enough. I started craving something light and creamy, healthy enough to eat for breakfast if I wanted and decadent enough to satisfy my sweet tooth.
Little effort had to be part of the equation, too, because I was so busy with the holiday hustle and bustle. I decided to do a variation on my Blueberry Banana ‘Ice Cream’ using plain, organic yogurt.
This is the prefect way to use your overripe bananas. The banana adds creaminess and consistency akin to a soft-serve frozen yogurt with none of the added sugar. Make sure to freeze the banana overnight. You don’t need an ice cream maker, either. Just a mini-food chopper or a food processor. I make this in a single batch just for me. If you want to make it in a bigger batch, instead of doubling the recipe try adding ¼ cup of yogurt for each extra banana. You can add more yogurt if you want a thinner consistency.
This is linked to Life As Mom’s Ultimate Recipe Swap.
Quick Cherry Banana Frozen Yogurt
makes 1 serving1 medium to large frozen banana, cut into chunks
6 frozen bing cherries
1/2 cup organic plain yogurt
1 tablespoon chopped nuts to top (optional)Place banana and bing cherries in the bowl of a mini-food chopper or food processor and process until chopped in smaller pieces. Add yogurt and process until smooth. Remove bowl from food processor and, with lid ajar, place into freezer for 20 – 30 minutes. Remove, scrape sides of the bowl, and process until just until smooth. Place into a custard bowl and, if desired, top with chopped nuts.
Enjoy!
