“Get your ice cream fix without all the sugar, cream and calories,” says the chef-owner of the JinJuu restaurants.
Judy Joo’s Banana & Strawberry Frozen Yogurt
4 large ripe bananas, sliced and frozen
¾ cup plain Greek yogurt
½ cup honey
1 tbsp. fresh lemon juice
½ tsp. ground cinnamon
Toasted almond slices
Sliced fresh strawberries
Place frozen bananas, yogurt, honey, lemon juice and cinnamon in a food processor. Process until smooth and creamy, stopping to scrape down the sides as necessary, about 1 minute. Pour yogurt mixture into a 9-inch-square pan; freeze until firm, at least 8 hours. Divide among chilled bowls. Garnish with almonds and strawberries.
Serves: 4 to 6
Active time: 5 minutes
Total time: 8 hours, 5 minutes (includes freezing)
Food Hack! “Freeze the sliced bananas on a parchment-lined plate or tray,” says Joo. The pieces won’t stick together in a clump when you’re ready to blend.