Frozen Banana Mousse

3 frozen bananas
1⁄4 cup part-skim ricotta
3 tablespoons skim milk
Pinch of nutmeg

Peel and place the bananas in a heavy plastic bag. Freeze at least 6 hours. Remove the bananas from the freezer and cut each into five or six pieces. Place the banana pieces and the remaining ingredients in the work-bowl of a food processor fitted with a metal blade. Process scraping the sides occasionally, until smooth and creamy. Serve immediately.

Servings: 3
Each serving is 2/3 cup
122 calories; 25 grams carbohydrate; 3.5 grams protein 2 grams fat

*Recipe from the American Heart Association’s Low-fat, Low-Cholesterol Cookbook, Times Books 1989.