These have all of the luxury of ice cream or sorbet but none of the sugar or calories. These are a great way to use up any overly ripe bananas.
- 1 ripe banana per person
- 1 dash vanilla extract
- Line a plate or cookie sheet with waxed paper. Set aside.
- Peel the banana and cut it into 1/2-inch thick rounds.
- Lay on the waxed paper.
- Place in the freezer for 1 hour or more, until frozen solid.
- Five minutes before you are ready to serve dessert…
- Remove the bananas from the freezer.
- Place the slices in a blender or food processor.
- Add the dash of vanilla extract.
- Process the banana until it is chopped finely.
- Quickly scrape it out from the processor into serving bowls.
- Let stand for 4 minutes. As it melts, it will start to become creamy like ice cream.
Other taste options include a dash of maple or orange extract.
1 banana has 20 grams of net carbs but a lot of filling fiber.
This is a great way to use up bread that is stale (though NOT moldy!) and will satisfy the whole family with a delicious warm dessert. It’s also a great way to use up egg yolks from the meringue recipe below.
Note that dogs can eat egg yolks, but NOT unlimited amounts of egg white, so if you have trouble using up the yolks in this and the Decadent chocolate dessert recipe below, you can give Fido a treat as well.
- Canola oil for greasing
- 6 slices day-old bread
- 2 tablespoons butter, melted
- 1/2 cup raisins, or apple cut into small chunks, if desired (you can use both if you like)
- 3 eggs, beaten
- 3 egg yolks, separated from the whites (see meringue recipe below)
- 2 cups milk
- 1/4 cup honey or agave
- 1/4 stevia
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat the oven to 350F.
- Grease an 8 x 8” pan well with canola oil, or line with foil and grease well.
- Break the bread into small pieces and add to the pan.
- Drizzle the melted butter or margarine over the bread and toss.
- If desired, sprinkle in the raisins or apple pieces and toss again. Set aside.
- In a medium mixing bowl, combine the eggs, sweeteners, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Place in the oven and bake for 45 minutes, or until the top springs back when lightly tapped.
- Remove from the oven and place on a wire rack to cool. Cool at least 45 minutes if you added fruit.
- Serve warm as is, or with a dollop of yogurt or ice cream.