SKC Guest Post: Banana “Fro Yo”

This post comes to us from Samantha Jones, a Small Kitchen College guest contributor. Sam is a health-conscious journalism student at the University of Alabama, whose enthusiasm for this recipe was contagious. Wishing we had had this in college, we just had to share it.

— The Small Kitchen College Team

***

For the majority of my college career, I lived with a roommate who could eat anything she wanted and not gain a pound. She especially took advantage of desserts, with regular calls to Domino’s late at night for a delivery of CinnaStix. While I usually have the willpower to avoid the cookie-baking and cupcake-buying, she knew she could get me to cave for a frozen yogurt run. I don’t know if it’s the fact it’s a relatively healthier dessert option, or the flavor itself, but it’s always been my weakness. Recently, my roomie graduated, leaving me for the grown-up work world (I honestly think Tuscaloosa’s Domino’s CinnaStix stocks have plummeted since she left), unfortunately leaving me behind with a much stronger sweet tooth. I’ve made do with supermarket fat free ice cream and trips to the local yogurt parlor but let’s face it: neither of those options are exactly light on the college budget.

Enter: Banana “Frozen Yogurt,” or Banana “Fro-Yo”. When I first read the recipe, I’m ashamed to admit I was a bit of a skeptic. But one fateful night after totaling up too many solo yogurt runs and a counter of ripening bananas, I decided to stage a personal intervention, be a heck of a lot healthier and try it out.

The recipe is quick and easy to make anywhere (a kitchen or your dorm room) — all you really need is a spoon, bowl, food processor or blender, and a freezer. Plus bananas at .59 cents a pound mark a significantly smaller strain on your wallet!

**Recipe**


Banana “Fro Yo”
Ingredients
Serves 1

One taste and you’ll fall in love with this extremely healthy dessert option. Plus, the more often you make it, the more creative you can become!

1 Frozen banana (ripeness level is up to your preference)
1 tablespoon of low-fat or fat-free Greek Yogurt (I prefer either plain or vanilla)
1 teaspoon of sweetener (I like to use Stevia but honey, agave sryup or regular sugar packets stolen from cafeteria work too!)

Combine all ingredients in food processor or blender and pulse until completely blended, top with whatever you would put on regular frozen yogurt and enjoy!

To add additional (healthy) flavor sometimes I like to add a tablespoon of vanilla or chocolate protein before blending.

Variations:
Fruity flavor: use flavored Greek yogurt or add any fruit.
Peanut butter: add a teaspoon to tablespoon of peanut butter to base
Chocolate: add a teaspoon to tablespoon of chocolate flavoring coffee add a dash of cooled coffee and a dash of ground coffee

Samantha Jones is a senior majoring in Journalism and Advertising at the University of Alabama. Growing up with a fitness instructor/ personal trainer mom has rubbed off on her as she enjoys finding new and healthy ways to enjoy food without sacrificing taste.

Recipe Index Keywords:

Categories: Budget, Campus Cooking, Healthy Recipes, Recipes, and Snacktime.
Cooking Method: No Cook.
Mealtime: Dessert, Late Night, and Snacktime.
I Don't Have Any: Cooking Skill, Money, and Space.
I'm Cooking For...: BBQ, Dates, Late Night Snack, and Myself.
Type of Food: Sweets and Vegetarian.
I Don't Eat: Carbs, Fat, Gluten, and Meat.

Originally posted on Wednesday, November 2nd, 2011

One Response to “SKC Guest Post: Banana “Fro Yo””

  1. Small Kitchen College: 5 Best Uses for Old Bananas

    February 28th, 2012

    [...] some reason I always buy too many bananas. Then they get spotty and mushy, and I end up throwing them out. I try buying smaller bananas, [...]

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