Prep 10 mins
Cook 20 mins
This is from an old Weight Watcher's cookbook 'Favorite Homestyle Recipes' before they did points, but I estimate it as 3 points plus per serving.
- 1 1⁄2 cups evaporated skim milk
- 1⁄4 cup egg substitute
- 4 bananas, mashed
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup sugar substitute
- 1⁄2 cup low-fat milk
- In an ice cream maker combine evaporated skim milk, egg substitute, bananas, vanilla, and sugar substitute.
- Add low-fat milk to bring to fill line (adding more milk if necessary).
- Process and freeze according to manufacturer's directions.
With the exception of using Splenda for the sugar I made this as directed. I very much enjoy sorbets and this is more or a sorbet than an ice cream. Anyone looking for a rich and very creamy ice cream will be disappointed because there is virtually no fat at all in this dessert. I did find it a bit over sweet for my preference and, for me, I think half of the ask for sweetening would be perfect. This is best served in the soft serve stage as the flavor seems somehow better that in the hard stage. I think this would also be good with coconut flavoring in place of the vanilla. :D