I’m sharing this recipe now because it’s cool, delicious, refreshing and it tastes like summer, but you can get all of the ingredients at any time of the year. In a word…yum! And it’s healthy too!
4 ripe bananas
1/4 c. light agave nectar
1/2 c. unsweetened almond milk
1 c. frozen blueberries
1. Place sliced bananas in ziplock bag and freeze for at least 6 hours or overnight.
2. In a food processor, puree frozen bananas with 2 T. agave and 1/4 c. almond milk until smooth. Place into a freezer safe container and freeze.
3. Place blueberries into processor and add remaining 2 T. agave and 1/4 c. almond milk. Process until smooth.
4. Remove banana mixture from freezer and dollop with blueberry mixture. Swirl together, then return to freezer.
Lasts for three days in freezer…unless you live at my house.
Mia Fox is a Los Angeles-based novelist who writes across varied genres including Contemporary and Paranormal Romance, Chick Lit, and Satire. She received her Bachelor of Arts Degree in Communications from U.S.C. Before writing full time, she worked as an entertainment publicist, a career she chronicles in her novel, “Alert the Media.” However, she is happy to leave that world behind her, preferring that any drama in her life is only that which she creates for her characters.