Title: Tropical island sherbet
 Categories: Desserts, Low-cal
      Yield: 4 Servings
 
      3    Medium-size ripe bananas,
           -peeled
           (about 1 1/4 pounds)
    1/2 c  Plain lowfat yogurt
    1/3 c  Firmly packed dark brown
           -sugar
      2 tb Dark rum
      2 tb Freshly squeezed lime juice
    1/8 ts Finely grated nutmeg
    1/2 c  Coarsely chopped toasted
           -blanched
 
  Makes 4 servings
  
  almonds
  
  Bananas make this rich and creamy.
  
  Puree the bananas with the yogurt, brown sugar, rum, lime juice, and
  nutmeg by churning about 1 minute in a food processor. Spoon into an
  8 x 8-inch pan, cover with plastic food wrap, and freeze 2 to 3 hours
  until firm around the edges and almost firm in the middle. Churn 10
  seconds in a food processor until fluffy, return to the pan, fold in
  the almonds, and freeze until firm.
  
  Per Serving: 284 C 6 g P 9.4 g TF (1.3 g SAT) 45 g CARB 28 mg S 1.7
  mg CH
  
  From: Jean Andserson's Sin-Free Desserts