Combine first 4 ingredients in a blender or food processor; process until smooth. Combine banana mixture and remaining ingredients in a large bowl; stir well with a whisk. Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturers instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour. Notes: The original recipe called for 3/4 cup chopped peeled mango instead of strawberries Per serving: 165 Calories; 1g Fat (5% calories from fat); 5g Protein; 36g Carbohydrate; 4mg Cholesterol; 62mg Sodium Recipe by: Cooking Light (April 1997) (modified) Posted to Digest eat-lf.v097.n100 by Joanne McAndrews Eisenman on Apr 14, 1997