Banana-Yogurt Ice Milk - cooking recipe

Ingredients

1 envelope unflavored gelatin
3 Tbsp. cold water
1 c. mashed ripe bananas
1 c. evaporated skim milk
1 (8 oz.) carton plain low-fat yogurt
3 Tbsp. honey
1 kiwi fruit, peeled and thinly cut (optional)
1/4 c. blueberries (optional)
1/4 c. raspberries (optional)

Preparation

Sprinkle gelatin over cold water in a saucepan.
Let stand 1 minute.
Cook over medium heat, stirring until gelatin dissolves. Remove from heat.
Combine banana, milk, yogurt and honey.
Stir into gelatin mixture.
Place in an 8-inch square pan.
Freeze until firm.
Remove from freezer.
Let stand at room temperature for 15 minutes to soften.
Break into chunks.
Place in food processor; add banana mixture.
Process until smooth.
Return mixture to pan and freeze until firm.
When served, top with fresh fruit.
Contains 98 calories per 1/2 cup serving and 0.7 fat.