1/4 tsp ground turmeric
1/2 tsp coriander seeds
1/8 tsp chili powder
1/8 tsp cinnamon
3 small bananas, diced
1 tbsp Nutiva coconut oil
2 tbsp sage honey
2 cups nonfat plain yogurt
Grind turmeric, coriander, chili and cinnamon together. Set aside.
In a medium size pan, heat coconut oil over medium high heat. Add bananas and toss to coat in oil. Saute for two minutes and then add spice blend. Saute for another minute. Drizzle honey over bananas and saute for another one to two minutes until bananas are coated and begin to soften. Remove from heat and chill.
Blend yogurt and chilled curried bananas together. You can opt to mash the bananas further or leave them chunkier. I mashed about a third of the bananas but kept the mixture on the chunkier end.
Follow ice cream maker instructions to chill mixture. Store in freezer. Serve garnished with a mint leaf.
Makes six servings at 131 calories, 2.5 grams of fat, 1.3 grams of fiber, 5 grams of protein
I am entering this in July's Royal Foodie Joust hosted by the Leftover Queen.
I am also entering this in the Ice Cream Social Challenge hosted by ScottySnacks, SavortheThyme and Tangled Noodle.