Outstanding, stupendous, and darn good, this sherbert is a summertime delight.

Banana Sherbet with Yogurt and Strawberry Sauce
Recipe type: Desserts
Serves: 4
  • 3 ripe but firm bananas
  • 5 Tablespoons sugar
  • 1 Cup plain lowfat yogurt
  • Strawberry Sauce; (see Recipe)
  • fresh strawberries; for garnish
  • fresh mint leaves; for garnish
  1. Peel the bananas, cut them into 1/4-inch slices, and place them on a platter in a single layer. Cover with plastic wrap and place in the freezer for 4 to 5 hours or more.
  2. Place the frozen banana slices in a food processor, add the sugar, and blend at high speed for about 10 seconds. Add the yogurt and continue blending at high speed until a fine and smooth consistency. The whole process should take no more than 40 seconds. Remove, place in a bowl, and put in the freezer. Stir occasionally with a rubber spatula. Keep in freezer until ready to serve.
  3. To assemble, place 1 ball of banana sherbet in the center of each of 4 cold plates. Place the Strawberry Sauce around and place fresh strawberries over the sherbet, with a few fresh mint leaves on the side or on the sherbet for garnish.
This recipe yields 4 servings.

Comments: This dessert can be made ahead of time. However, it is important to stir the sherbet occasionally so that it does not freeze solid. If it does, thaw it briefly and remix it by hand. 0ther fresh fruit, such as raspberries or blackberries, can be substituted for the strawberries.

Per Serving (excluding unknown items): 99 Calories; 1g Fat (8.4% calories from fat); 3g Protein; 20g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

NOTES: Recipe from "Pierre Franey Cooks with His Friends" by Pierre Franey with Claudia Franey Jensen

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