I cannot wait until I am done with this stupid test! My boards are in less than 2 weeks. I haven’t had any time for writing lately, and I have been planning my getaway from this place when I can take breaks from studying. I am so ready for it to be over, and it’s just around the corner if I can just hold on!!
Hubby & I discovered an absolutely delicious ice cream substitute: Frozen Banana Sorbet. The bananas are so creamy on their own that you don’t even miss the cream and sugar! A little non-fat milk went a long way towards achieving that creamy milkshake consistency, and I didn’t miss any of the fat or sugar of ice cream! Seriously. Delicious! I may have already blogged about the banana sorbet, but this was a fabulous variation!
PB & J Banana Sorbet
3 bananas, peeled & chopped into 1 inch pieces
1 c. sliced strawberries
1 Tbsp. sugar free strawberry jam
2 Tbsp. peanut butter
1/2 c. fat-free milk
Place the banana pieces on a wax-paper lined plate & stick in the freezer for at least 2 hours.
When bananas are frozen, toss them & the rest of the above ingredients into a blender & blend until smooth! They will be milkshake consistency at this point (which is awesome). If you want actual sorbet, scoop mixture into a tupperware dish & cover & freeze overnight. Enjoy!
It’s easy as pie, and perfect for your sweet tooth (or your kids’ sweet teeth)! It has no added sugar, it’s at least 1 serving of fruit, a little protein, and some calcium! I cannot wait for summer so I can have one milkshake-style with a burger & sweet potato oven fries!