Categories: Desserts

Ingredients

• 4 medium ripe bananas
• 1/2 cup plain yogurt
• 1-2 tbsp. maple syrup
• 1/2 cup frozen unsweetened raspberries

Directions

1. Thinly slice peeled bananas; transfer to a large Ziploc bag. Arrange slices in a single layer; freeze overnight.

2. Pulse bananas in a food processor until finely chopped. Add yogurt, maple syrup and raspberries. Process just until smooth, scraping sides as needed. Serve immediately.

3. For Chocolate-Peanut Butter: Substitute 2 tbsp. each creamy peanut butter and baking cocoa for the raspberries; proceed as directed.

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