Fat Free Banana Sherbet With Walnuts And Chocolate Recipes

MOTHER'S BANANA SHERBET

Steps:

• In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place the evaporated milk, orange juice, lemon juice and banana in a blender. Add the sugar syrup; cover and process until smooth. , Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container, allowing headspace for expansion. Freeze for 4 hours or until firm before serving.,

BANANA SHERBET

Steps:

• In a small saucepan, stir together sugar and water.
• Bring to a boil, then remove from heat and allow to cool.
• When the sugar syrup is cool, stir in bananas.
• Pour into a freezer- safe baking dish.
• Freeze for 3 to 4 hours, until set at the edges.
• Remove from the freezer and transfer to a mixing bowl.
• Use an electric mixer to beat until smooth.
• Return to the freezer until gently set, at least 2 hours.

CHOCOLATE-BANANA CAKE WITH WALNUTS

Steps:

• Preheat oven to 350°F. Combine flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir. Coat a 9" x 13" cake pan with cooking spray. Pour batter into pan, spreading evenly. Bake about 35 minutes. Cool. Raise oven to 375°F. Toast remaining 1/4 cup walnuts 6 minutes. To make frosting, pour 1/4 cup milk into a medium saucepan over medium heat. Stir in Splenda, cocoa, and cornstarch. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick. Remove from heat and stir in butter and vanilla. Cool and spread over cake. Sprinkle walnuts over cake.