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Ingredientes
- 2 tsp kosher gelatin
- 1/4 c. guava or possibly other tropical fruit juice
- 1/4 c. honey
- 2 1/4 c. vanilla soy lowfat milk
- 1 c. mashed bananas (2 medium bananas)
- 1 tsp vanilla
- 1/4 c. finely shredded coconut
Direcciones
- Create a tropical combo with this creamy concoction plus Pineapple and Bananas in Maple Rum Broth.
- 1. In a small bowl, sprinkle gelatin over guava juice. Let sit, stirring occasionally, till gelatin is dissolved and softened, about 10 min.
- 2. In a medium saucepan whisk together honey and 2 c. soy lowfat milk. Cook till just warm, stirring frequently; remove from heat. Add in softened gelatin to warm lowfat milk mix, stirring till gelatin is completely dissolved. Stir in remaining soy lowfat milk, bananas, and vanilla; let cold, cover, and chill till very well-chilled.
- 3. Spoon chilled mix into the canister of an ice cream maker and freeze according to manufacturer's directions, adding coconut halfway through freezing time.
- Makes about 1 qt. Vegan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 116 | |
| Calories from Fat 15 | 13% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 92mg | 3% |
| Total Carbs 23.47g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 18.45g | 12% |
| Protein 2.33g | 4% |
