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Whipped Banana Yogurt Recipe
|Orange juice||1⁄2 Cup (8 tbs), reconstituted (Fresh Or Frozen)|
|Orange||1 , peel grated|
|Bananas||4 , cut into 1 inch /2.5 cm pieces|
|Fresh lemon juice||2 Teaspoon|
|Plain low-fat yogurt||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 729 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 13.6 mg
Sodium 260.6 mg10.9%
Total Carbohydrates 158 g52.7%
Dietary Fiber 16.6 g66.3%
Sugars 100.2 g
Protein 25 g50.9%
Vitamin A 20.6% Vitamin C 302.9%
Calcium 52.4% Iron 10.4%
*Based on a 2000 Calorie diet
Let cool; refrigerate.
Combine banana pieces and lemon juice in mixing bowl or food processor.
Whip to puree; add orange juice and mix together.
Add yogurt and whip just to blend.
Pour into 8 in. (20 cm) round cake pan and freeze until firm.
Remove from freezer and let mixture soften slightly, just until it can easily be spooned out of pan.
Place in mixing bowl or food processor; mix until smooth and fluffy.
With machine running, add egg whites and mix thoroughly.
Return to cake pan and freeze.
Remove from freezer and allow to soften slightly.
Turn into mixing bowl or food processor and whip until soft, light and smooth.