Combine first 4 ingredients in blender; 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 and ice cream freezer; freeze according to manufacturers instructions. Spoon into a freezer-safe container; cover and freeze (ripen) at least 1 hour. NOTES : Per serving: Recipe by: Cooking Light - April 1997 Posted to EAT-L Digest 04 Apr 97 by The Taillons
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6|
|Calories from Fat: 11 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.7mg||1 %|
|Sodium 50.4mg||2 %|
|Potassium 390.4mg||10 %|
|Total Carbohydrate 100.5g||30 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 99.1g|
|Protein 4.4g||6 %|
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Calories per serving: 414
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