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Raspberry-Banana Soft Serve

4.5 | 2 Reviews
Total Time:Prep: 10 min. + freezing

Recipe by Melissa Hansen, Ellison Bay, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 20, 2022

When I make this ice cream, I mix and match bananas for their ripeness. Very ripe ones add more banana flavor. Less ripe ones have a fluffier texture. —Melissa Hansen, Milwaukee, Wisconsin

Chocolate-Peanut Butter : Substitute 2 tablespoons each creamy peanut butter and baking cocoa for the raspberries; proceed as directed.
TEST KITCHEN APPROVED

Raspberry-Banana Soft Serve

4.5 | 2 Reviews Add your review
Yield:2-1/2 cups
Prep:10 min
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Ingredients

  • 4 medium ripe bananas
  • 1/2 cup fat-free plain yogurt
  • 1 to 2 tablespoons maple syrup
  • 1/2 cup frozen unsweetened raspberries
  • Fresh raspberries, optional
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Directions

  1. Thinly slice bananas. Arrange in single layer on baking sheet; freeze overnight.
  2. Pulse bananas in a food processor until finely chopped. Add yogurt, maple syrup and raspberries. Process just until smooth, scraping inside of bowl as needed. Serve immediately, adding fresh berries if desired.

Nutrition Facts

1/2 cup: 104 calories, 0 fat (0 saturated fat), 1mg cholesterol, 15mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.