Aug 262012

It’s official…I’m 25! I officially feel like an adult, although I’ve been putting off admitting that for awhile. I had a wonderful weekend of festivities including lots of friends, delicious food, and probably a few too many drinks.  Last week, in preparation for the big 2-5, I made myself a little birthday treat.  This Roasted Banana and Brown Sugar Greek Fro Yo might have been the best frozen yogurt I have ever made, and the perfect way to celebrate my quarter century mark!

With only 4 ingredients, this frozen yogurt had a ton of banana flavor (I think roasting the bananas really helps with that).  It was incredibly creamy, and had just enough tartness from the greek yogurt.  I was a little sad that I made this on a night I had friends coming over, because that meant I had to share (something, as a youngest child, I’ve never really mastered).  

Nutritional Highlights:  Greek yogurt is SO hot right now, and for good reason.  Not only is it delicious, creamy, and tart, but it also has tons more protein than regular yogurt.  In this recipe I used 2% so it would be low fat but maintain some of it’s creaminess.  I used plenty of ripe bananas which are packed with potassium, fiber, and B6.  I used brown sugar, which might not be the healthiest thing ever but I still think it’s a lot less sugar than you’ll find at your local fro yo joint.  I topped it off (pun intended) with some healthy-ish toppings including dark chocolate chips, crushed graham crackers, and chopped nuts.  Definitely the healthiest dessert of my many desserts during this birthday weekend :)

Roasted Banana and Brown Sugar Greek Frozen Yogurt:
adapted from pinkbites
makes about 1 quart
  • 4 very ripe bananas
  • 3/4 cup of brown sugar
  • 32 oz plain Greek yogurt (2% is what I used but you can also use non-fat)
  • 1 teaspoon of vanilla extract
  • Toppings of your choice (dark chocolate chips, walnuts, peanuts, graham crackers, etc)

Preheat oven to 350 degrees.
Line an 8×8 inch pan with foil. Peel the bananas and cut lengthwise. Place bananas in the pan and cover with the brown sugar. Bake it until the sugar melts and the banana is soft and roasted, about 15 minutes.
Reserve 1 banana and transfer the others along with the melted sugar to a large bowl. Mash the banans and then mix in the yogurt and the vanilla. Pour yogurt in the ice cream maker and freeze it according to the manufacture’s instructions. Add the reserved banana just before you turn off the ice cream maker, this will ensure you have some chunks of banana in the frozen yogurt.
Since my frozen yogurt usually isn’t firm enough when it first comes out of the ice cream maker, I put it in a container in the freezer for a few hours to let it harden.  It does get pretty solid in the freezer, so pull it out a little while before you want to eat it.  Serve  with your favorite toppings and enjoy!!

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