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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 in Grams/Ounces:
800 g Frozen Large Ripe Bananas, Chopped
225 g Ripe Avocado
1/4 tsp Ginger (or to taste)
21 g Honey

Ingredients in Cups/Spoons:
4 Frozen Large Ripe Bananas, Chopped (approximately 5-1/3 cups)
1 Ripe Avocado (approximately 1-1/2 cups)
1/4 tsp Ginger (or to taste)
1 tbsp Honey

1. Take bananas out of the freezer, make sure they are frozen. Chop.
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 into bowl and enjoy.

Tip: Omit honey if too sweet; remove 70 calories and 17.5 carbs from the serving totals.

Yields 4 Servings (1 serving is approximately 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


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