This is a great recipe to make when you want ice cream, but you don't want all the fat and sugar that comes with it. I found this yummy banana yogurt recipe in People magazine, created by Judy Joo. It is very easy to make but give yourself plenty of time for the chilling. The results are spectacular! This creamy banana yogurt with fresh strawberries is absolutely delicious, and the almonds add a great layer of crunch too!
Freeze the sliced bananas on a parchment-lined plate or tray. The pieces won't stick together in a clump when you're ready to blend.
Preparation time is 10 minutes. The total time is 8 hours, 10 minutes (includes freezing).
4 large ripe bananas, sliced and frozen
3/4 cup plain Greek yogurt
1/2 cup honey
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
Toasted almond slices
Sliced fresh strawberries
Place the frozen bananas, yogurt, honey, lemon juice, and cinnamon in a food processor. Process until smooth and creamy, stopping to scrape down the sides as necessary, about 1 minute. Pour the yogurt mixture into a 9-inch square pan; freeze until firm, at least 8 hours. Divide among chilled bowls. Garnish with almonds and strawberries. Serves 4 to 6.
(edited by Anna Weicht)