Peanut Butter Banana Frozen Yogurt (No Churn)

For the last few summers I resolved to make healthier frozen treats using the pureed fruit and yogurt trick. And I become quickly disappointed with the results. Oh, they taste good enough when you first mix them but after they freeze they seem to lose their flavor. And that creamy texture we all love never returns. So many plans, so many disappointments. Except...

Last year I made my first no-churn ice cream using sweetened condensed milk and loved it. But somehow I thought using that same ingredient would ruin the whole healthy thing I was trying to have going on.

But actually it only takes a little bit of the milk to add the proper sweetness and texture because, unlike ice cream, the bulk of the creaminess is coming from the yogurt.

Success! As with other no-churn recipes I've tried, the finished fro-yo needs to sit out on the counter for a good 15 to 20 minutes to get creamy. But the result is worth it and the flavor possibilities are going to keep me busy all summer. Enjoy!

by Hungry Couple

Prep Time: 10 Minutes

Cook Time: Allow time for mixture to free

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Ingredients (4 Servings)

• 2 Large bananas, frozen
• 8 oz. Greek style yogurt (I used 2%)
• 2 Tablespoons sweetened condensed milk
• 2 Tablespoons creamy peanut butter
• Pinch of salt
• 4 Graham crackers

Instructions

If you don't normally keep frozen bananas, peel and slice them, put them in a plastic baggie and stash them in your freezer. In addition to the fro-yo, they're also a great base for smoothies and shakes.

Add the frozen bananas, Greek yogurt, sweetened condensed milk, peanut butter and salt to a food processor. Puree until smooth and creamy.

Crush the graham crackers by placing them in a plastic bag and rolling a can or rolling pin over them. If you're making individual frozen yogurt servings, as I did, stir an equal amount of crushed crackers into each serving and place in the freezer to set up. Allow the finished frozen yogurt to sit on the counter for 15-20 minutes before serving.

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