Recipe for Banana-Nut Ice Milk


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


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here