Ingredients:
- 4 bananas
- pared lemon rind, to decorate
- fresh strawberries, halved, to serve (optional)
Directions:
- Preheat oven to 400F.
- Mix the bread crumbs and brown sugar in a bowl.
- Spread the mixture out on a non-stick cookie sheet.
- Bake for 10 mins until the crumbs are crisp, stirring occasionally.
- Set aside to cool.
- Meanwhile, mix the custard, fromage frais, and yogurt in a bowl. Mash the bananas with the lemon juice and add to the custard mixture, mixing well.
- Fold in the icing sugar.
- Pour the mixture into a shallow, freezer-proof container and freeze for about 3 hours or until mushy in consistency.
- Spoon into a chilled bowl and quickly mash with a fork to break down the ice crystals.
- Add the breadcrumbs and raisins and mix well.
- Return the mixture to the container, cover, freeze until firm.
- Serve with strawberries, if using, decorated with lemon rind.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.73 Kcal (2758 kJ) | ||
| Calories from fat | 56.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 10% | |
|---|---|---|---|
| Cholesterol | 179.36mg | 60% | |
| Sodium | 241.02mg | 10% | |
| Potassium | 1008.69mg | 21% | |
| Total Carbs | 138.91g | 46% | |
| Sugars | 24.82g | 99% | |
| Dietary Fiber | 7.81g | 31% | |
| Protein | 14.97g | 30% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 5.1mg | 28% | |
| Calcium | 211.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 232.69 Kcal (974 kJ) | ||
| Calories from fat | 19.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 10% | |
|---|---|---|---|
| Cholesterol | 63.36mg | 60% | |
| Sodium | 85.14mg | 10% | |
| Potassium | 356.31mg | 21% | |
| Total Carbs | 49.07g | 46% | |
| Sugars | 8.77g | 99% | |
| Dietary Fiber | 2.76g | 31% | |
| Protein | 5.29g | 30% | |
| Vitamin C | 4.6mg | 21% | |
| Iron | 1.8mg | 28% | |
| Calcium | 74.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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