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Instant Raspberry & Banana Icecream

Serves 4

• 2 ripe but not soft bananas
• 2 tablespoons orange juice
• 1/4 cup frozen raspberries
• sweetener equivalent to 2 tablespoons sugar
• 1/4 cup chilled, plain, low fat unsweetened yoghurt

At least an hour before you want to eat the icecream, halve the bananas and slice them crosswise into 5mm slices.

Put the prepared bananas in two plastic bags, with a tablespoon of orange juice in each. Squeeze out the air, fasten the bags with rubber bands and lie the bags flat in a cold part of the freezer, so the bananas are in a thin layer and will freeze fast. Leave them to freeze solid.

When ready to make the icecrean, put the frozen bananas, the raspberries and the sweetener in a bowl with the chilled yoghurt.

Puree with an electric wand, moving the wand up and down as well as sideways (or puree in a food processor) until the mixture is smooth and creamy but still frozen.

Serve and eat immediately.

Approx nutritional analysis per serve
Energy 327kJ 78kcal Fat less than 1g Carbohydrate 17g

Source: The New Zealand Diabetes Cookbook: Easy Everyday Recipes for the Whole Family - Simon & Alison Holst

Updated recipe section funded by the Diabetes Foundation.