Fat Free Banana Sherbet With Walnuts And Chocolate Recipes

Steps:

• In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place the evaporated milk, orange juice, lemon juice and banana in a blender. Add the sugar syrup; cover and process until smooth. , Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container, allowing headspace for expansion. Freeze for 4 hours or until firm before serving.,

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
• Stir together flour, baking soda, and salt.
• Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
• With mixer at low speed, add flour mixture and mix until just incorporated.
• Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
• Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.

Steps:

• Beat milk and pudding mix with whisk 2 min.; spoon 1/2 evenly into 4 dessert dishes.
• Top with bananas and remaining pudding.
• Refrigerate 15 min. Top with COOL WHIP and nuts.