Follow directions for banana ice cream, leaving out the liquid called for in that recipe. BANANA ICE CREAM INSTRUCTIONS: Peel ripe, but not mushy bananas. Place in plastic bag and freeze solid. This takes several hours. To make ice cream, cut 2 medium size bananas into about 5 or 6 pieces. BLEND with 1/2-3/4 cup liquid, or just enough to slowly turn bananas through the blad. Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . Courtesy of: Kathleens Recipe Swap Page firstname.lastname@example.org http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest by email@example.com on Apr 11, 1998
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 1|
|Calories from Fat: 88 (27%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 8.8mg||0 %|
|Potassium 1023.2mg||27 %|
|Total Carbohydrate 62.1g||18 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 52.9g|
|Protein 6.2g||9 %|
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Calories per serving: 327
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