Tropical Island Sherbet

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