Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views :
img

Avocado Banana Freeze Recipe

This amazing summer treat is from the Body By Eats Collection. This can be a great low calorie substitute for ice cream, and it tastes amazing when you add chocolate and pb to it.

Ingredients:Grams/Ounces
800 g frozen large ripe bananas, chopped in 1 to 1-1/2 (about 5-1/3 cups)
225 g ripe avocado, (about 1-1/2 cups)
1/4 tsp ginger, or to taste
21 g honey

Ingredients:Cups/Spoons
4 frozen large ripe bananas, chopped in 1 to 1-1/2 (about 5-1/3 cups)
1 ripe avocado (about 1-1/2 cups)
1/4 tsp ginger, or to taste
1 tbsp honey

Directions:
1. Take bananas out of freezer, make sure they are frozen.
2. Cut avocado in half (lengthwise) around seed. Twist halves back and forth slightly and pull apart. Knock your knife into the avocado seed and twist back and forth slightly; pull seed out. Spoon avocado meat out of skin and cut into chunks.
3. Put all ingredients in a food processor, or blender, and blend until smooth. Scoop out into a glass bowl. Cover and re-freeze for 10  minutes.
4. Scoop out 1/4 of the banana freeze with an ice cream scoop into bowl and enjoy.

Tip- You can omit the honey if it is too sweet for you; take out 70 calories and 17.5 carbs from the “Entire Recipe” total.

Yields 4 servings (1 serving is about 262 g or about 1-1/4 cups)

Serving: Calories- 286.33, Protein- 3.27 g, Fat- 8.91 g, Carbs- 48.25 g, Fiber- 8.98 g, Sodium- 6.83 mg

 

  • Facebook
  • Twitter
  • Google+
  • Linkedin
  • Pinterest
It is main inner container footer text