Recipe for Banana-Nut Ice Milk

Ingredients

3/4 cup sugar
1 carton (4 oz.) egg substitute
1 cup mashed very ripe bananas
1/2 teaspoon vanilla extract
1 dash salt
1 1/4 cup 2% low-fat milk
1 cup evaporated skimmed milk
3 tablespoon chopped pecans, toasted

Instructions

Place the sugar and egg substitute in food processor; process 1 minute. Add banana, vanilla and salt; process until smooth. Pour the mixture into a large bowl; stir in milks.

Pour mixture into the freezer can of a 1-quart ice cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; stir in pecans. Cover and freeze for at least 1 hour. Serving size: 1/2 cup.





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