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1 kg thick yoghurt
1 cup castor sugar
1 teaspoon ground
cinnamon
1 1/2 cups banana puree
Combine yoghurt and sugar
and mix well. Add cinnamon
and banana. If you have
an ice cream maker
follow manufacturer’s
instructions. If not, pour
mixture into a small metal
container and freeze for 1 1/2 hours. Remove from freezer and beat until smooth.
Return to freezer for 1 hour then beat again. Return to freezer and
allow to set. Serve banana yoghurt ice cream with caramel
wafers or sliced fruit. Serves 12.
2.1g Fat per serve.
172 Calories per serve.
