Strawberry Banana Sorbet

(serves 4)

4 very ripe bananas, frozen
3 cups frozen strawberries, cut in half
1 tsp. vanilla extract
8 tbsp. soymilk or skim milk

Cut bananas into ½” slices. Break apart strawberries if they are clumped together. Place half the fruit and the remaining ingredients in a food processor. Puree until smooth. Add remaining fruit a little at a time and continue to puree.

Serve immediately, garnished with a fresh strawberry and a chocolate curl.

To freeze bananas, peel them, wrap them in plastic and place in freezer for at least 4 hours.

Per serving: 183 calories, 1g fat, 0.2g sat fat, 44g carbohydrate, 3g protein, 6.8g fiber.