Ingredients
2 ripe bananas, sliced
1 can (20 oz) pineapple chunks in juice, drained
1/2 C LF vanilla yogurt(FF)
1/4 C RF sour cream (FF)
1/4 C firmly packed light brown sugar
Spread fruit on waxed-paper lined
15 1/2 x 10 1/2 x 1 inch pan and freeze until firm, about one and a half hours.
Place frozen fruit and remaining ingredients in a food processor. Process until consistency of soft serve ice cream.
Serve immediately, or return to freezer. Can freeze for up to one month.
