18th
Diabetic Dessert Recipes for Summertime 3: Tropical Freeze
This is the last of three diabetic dessert recipes for all of you lucky people in Australia who are braving the summer heat. I’m looking forward to my time, don’t you worry!
Tropical Freeze
15 Servings2 cup ripe bananas, mashed
8 oz (1 can) crushed water-packed pineapple, drained
2 cup unsweetened orange juice
2 tblsp lemon juice
Combine all ingredients in the blender and blend until fairly smooth (this step can be omitted if you prefer a chunkier texture, or don’t have a blender). Pour into an 8” square freezer-proof dish.
Freeze mixture until almost firm. Spoon mixture into large bowl and beat with a mixer at medium speed until creamy.
Spoon out into individual dessert dishes.
Return unused portion to the freezer. Allow to defrost at room temperature for about half an hour before eating.
Exchange per serving: 1 fruit.
Nutrition facts: Calories 54; Carbohydrates 13g; Protein 1g; Fat trace; Sodium 1mg.
Source: The All New Cookbook for Diabetics and Their Families by Nancy O’Brion
