Low Fat Banana Ice Cream

Yes, fellow foodies – you did read the title correctly! Low fat – LOW FAT – banana ice cream! Get set for this oh-so-very-easy-recipe that will set your taste buds alight and will incredulously impress you with it’s simplicity. 



Serves 4-6 portions

6 bananas, peeled and sliced

250ml very low fat natural yoghurt

1tbsp natural honey


  • On a large baking sheet, place a piece of greaseproof paper large enough to cover it.
  • Next, place the slices of bananas individually on the greaseproof paper and when the baking sheet it covered in the spherical ‘discs’, place it in the freezer. Allow the banana slices to freeze.


  • When the slices are fully frozen, remove them from the freezer and transport them to the bowl of a food processor.
  • Add the very low fat natural yoghurt and honey, and blitz the ingredients until combined.


  • Next, scoop the ice cream into a freezer-proof container for storing afterwards.
  • Ahead of placing this in the freezer, serve scoops of this soft ice cream with a few raspberries to decorate and a drizzle of raspberry coulis.

Dawn: This is something I dreamed up when thinking about low fat ice cream variations – a term, in itself, that sounds contradictory yet isn’t! This recipe really is so ultra simple to make and tastes lovely, too. A summertime divine treat!

Andrew: Our Ice Cream Off is scooping a lot of ice cream fans’ attention!

Dawn: Let the competition continue!

For more simple-to-make and easy-to-follow recipes, follow this blog to receive updates when they happen – straight to your ‘inbox’ – www.forfoodlovers.wordpress.com and the Twitter feed @Love_Food_UK.

Tricolore Salad


Simple, fresh, tasty. A wonderful starter, or an excellent main course, particularly for anyone counting the pounds!

Dawn: It looks like the Italian flag!

Andrew: That is the idea! Wonderful, isn’t it?

Dawn: This is great for one person, or a family, or a dinner party. Just scale up the ingredients.


Serves 2

1 ripe but reasonably firm avocado

1 or 2 large mozzarella balls

2 large ripe vine tomatoes

Salt and pepper

Olive oil

Vinegar – red wine vinegar or balsalmic works best here


  • Halve the avocado, then ease the stone out with a teaspoon.
  • Carefully peel the skin from each half (it should come away in your fingers) and slice lengthways into 1/2 cm slices.
  • Cut the mozzarella and the tomato into 1/2 cm slices also.
  • Arrange the tomato slices on your serving plate. Drizzle over a little vinegar of your choice, some olive oil, and season well with freshly ground salt and black pepper.
  • Then arrange the avocado and mozzarella as shown, and serve.

Dawn: For those not keen on avocado, replacing it with rocket will make a tasty alternative.

Andrew: And that will make the colours even more like the Italian Flag!

Dawn: The devil is in the detail!!

For more handy hints and tasty treats, keep following forfoodlovers.wordpress.com our Twitter feed @Love_Food_UK and over at Facebook Lovefood Forfoodlovers where it would be great to get some likes!