Recipe information
Yield
Makes 4 servings
Ingredients
1 cup nonfat plain yogurt
1 1/2 ripe bananas, peeled, sliced
1 cup unsweetened pineapple juice
10 ice cubes
3 tablespoons (packed) golden brown sugar
Preparation
Step 1
Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days.
Step 2
Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses.
