Why hello, and Happy Friday to all.
Today “TGIF” hardly has it’s “Oh-My-Gosh, it’s the weekend” feel, but I will be happy to at least set my alarm to a time after 5:00 am… or is that wishful thinking? I think it may be.
Despite this weekend’s whirlwind of activities and work schedules, the summer heat of Texas is upon us, and when it gets hot, I think: Frozen Dessert! More specifically, I think: Ice Cream!
Back in the day, I was quite a “low-calorie”, frozen yogurt fanatic. That stuff was like my drug, transmitting little delightful signals of bliss from tongue to brain, igniting my pleasure centers, and then… alas… the buzz would be gone, and the low would set in. Bummer.
Those days are over, however- thanks to a wonderful thing that occurs when a ripened frozen banana meets a high speed blender.
Sure, we all know about frozen banana smoothies, but how about one reminiscent of a ginger snap cookie, and easier and healthier to make than a fresh batch of cookies to boot!
Ginger Snap Frozen Yogurt
- 2-3 (pre-peeled) frozen ripe bananas
- 1 piece of peeled fresh ginger, about 1 tsp
- 6 drops of Vanilla NuStevia*
- Generous sprinkling of organic ground cinnamon
- a pinch of nutmeg, optional
- 1/2-1 cup cool water (amount will vary depending on your blender’s capabilities).
Blend it up and serve. Yields 2-3 cups of frozen deliciousness.
Even better, this is a fantastic dessert idea for kids, and is not acid-forming, or difficult to digest like those frozen yogurts, and ice creams.
And while your enjoying that icy cool treat, check out this article for a chance to win *NuNatural’s new lemon and orange liquid stevia flavors. It’s so easy to win this giveaway. Just comment here, on the NuNatural’s Facebook page, and my GLOW page, if you would be so kind.
Happy Friday. Winners announced on Monday.
