I previously shared how I have figured out how to make nice yogurt from powdered milk and frozen commercial yogurt starter. My husband is a big fan of ice cream but he can’t have it because when he gets into the ice cream his lipids in the triglycerides part skyrocket. He only gets real ice cream on the rare occasion we are away from home and buying it from some special summer shop. Over this past summer we found a nice compromise for his much needed ice cream fix at home.
The other great thing about it is it works really well on banana so overripe they are almost black. We can often find really overripe bananas in the clearance section for low prices. My husband is particularly good at scrounging for them. He then peels them, freezes them solid on a cookie sheet and bags them after they are frozen. I can easily pull out an individual frozen one for cooking or baking later.
I began with this recipe for Chocolate and Banana Frozen Yogurt. It came out very nicely but my husband complained it was too rich. Too much chocolate and too thick. Now that’s not normally something I would consider a problem with dessert but since he’s the one who eats it, I decided to listen. (I am one of those strange people who does not like ice cream.) I modified the recipe to suit him. I found if I increase the amount of yogurt from 1/4 cup to 1 full cup, it comes out the way he likes it. I also found that I can substitute half whey or use watery yogurt and he still likes it. That makes it even more valuable because if a batch of yogurt comes out weak and watery, it doesn’t go to waste. So here it is as I modified it. I would strongly advise starting with the original recipe I linked to above and modifying it later because I LIKE super rich and super chocolaty dessert but that’s your choice.
This requires a high quality blender to work. One of my sons gave me a Ninja version and I absolutely love it.
2 frozen medium bananas (2 cups/10oz/284g) banana frozen
2 Tablespoons honey or agave nectar
1 cup (8oz/250g) plain yogurt (greek, non-fat or full fat) or half yogurt half whey
1⁄3 cup (11/3oz/37g) cocoa powder
2 tsp Vanilla extract
- Add the frozen bananas, honey (or agave nectar), yogurt, cocoa powder and vanilla extract into a food processor (or liquidizer).
- Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
- Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in thefreezer for up to 1 month.
Fresh bananas can be used in place of frozen, however the bananas must be frozen solid. Store in the freezer for up to 1 month.
Weight Watchers Points: 5
Smart Points: 9
Many thanks to Gemma Stafford for the original recipe.
A Rabbi once told me anything you like to eat will have a Kosher version. When it comes to food that causes health issues (like goofy triglyceride metabolism) it’s apparently true.