Diabetic Strawberry Banana Sorbet

[Guest guest]

>

> from Diabetic Gourmet magazine

> *STRAWBERRY BANANA SORBET

> Yield: 5 cups (10 servings)

> Source: The New Family Cookbook for People with Diabetes

> Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

> INGREDIENTS

> 1 pound frozen unsweetened strawberries

> 2 ripe medium bananas, peeled

> One 16-ounce container plain low-fat yogurt

> 1 tablespoon sugar

> DIRECTIONS

> Puree the strawberries and bananas in a blender or food processor.

> Blend until smooth. Add the yogurt and sugar. Blend until smooth.

> Pour into an 8-inch square pan. Freeze for 2 to 3 hours, or until

> firm. Break the frozen mixture into chunks and place in a chilled

> mixer bowl. Beat with an electric mixer on medium speed until

> fluffy. Return to the pan; cover and freeze for at least 6 hours, or

> until firm.

> Nutritional Information Per Serving (1/2 cup): Calories: 68, Fat: 1

> g, Cholesterol: 4 mg, Sodium: 33 mg,

> Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 3g

> Diabetic Exchanges: 1 Fruit

>

>