Of which 29 g sugars and 1.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (banana) · Vitamin C (strawberry)
Allergens milk
Banana strawberry ice cream
Fruit and yogurt, sweetened only by the fruit — made for little ones.
Ingredients
- 2 ripe bananas (250 g / 9 oz) — sliced into rounds
- 150 g (5½ oz) strawberries
- 100 g (3½ oz) plain yogurt
- 50 ml (3½ tbsp) reduced-fat milk
- milk, as needed — only if you need it for the RE-SPIN
Method
- If the bananas aren't frozen yet, slice them and freeze them in a freezer bag before making the base — it helps with the final creaminess.
- Put the banana, strawberries, yogurt and milk in the blender and blend until smooth.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
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