Curried Banana Frozen Yogurt

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.

Strawberry Basil Sorbet in a Sweet Rice Ring

When I read the ingredients for the Royal Foodie Joust (strawberries, basil, whole grain), I knew immeadiately I wanted to make a strawberry-basil sorbet. However, my sorbet is not really sweet, so when considering the grain to pair with the sorbet, I chose a sweet steamed rice cake (also known as puto). I cut the rice cake into a ring and filled it with the sorbet.

Strawberry Basil Sorbet

2 cups diced strawberries
1 cup chopped basil
5 cups water
2 tbsp honey
1 lemon

Bring strawberries, water and honey to a boil. When the liquid begins to boil, remove pot from the heat. Add basil and juice the lemon into the pot. Chill. Once chilled, blend ingredients. Follow directions on your ice cream maker to turn mixture into sorbet.

Sweet Steamed Rice Cake aka Puto

2 cups rice
2 cups light coconut milk
4 packets Truvia*
dash of salt
1 tbsp baking powder
4 tbsp water

Grind rice into powder. You can use rice flour but I prefer to grind my own so it is still a bit chunky. Mix ingredients together and let sit for ten to thirty minutes. Pour into a tin and steam for 20-25 minutes. Cut into rings and let cool slightly. Fill with sorbet and serve immeadiately.

* I chose to use Truvia because I wanted to use a low calorie natural sweetener. You can sweeten the cake with your favorite sweetener, just taste it before you add too much!

I am entering this recipe in the Leftover Queen's Royal Foodie Joust!