Makes 2 cups of sorbet.

Ingredients:
* 3 bananas
* 2 tbs water
* 1 tbs bittersweet chocolate pieces

Directions:
1. Peel bananas and cut into 1 inch pieces.
2. Place banana slices on wax paper lined rimmed baking sheet.
3. Cover and freeze for 2 hours or until frozen.
4. Process bananas, water, and chocolate in a food processor until nearly smooth.
5. Pour into glasses. Garnish with Mint Leaves.

Serves: 2

Ingredients

1 Tbsp butter or margarine
1 Tbsp firmly packed brown sugar
1/4 tsp ground cinnamon
Cooking Spray
2 large bananas, medium-ripe
1/4 cup chopped unsalted peanuts

Directions

1.Preheat oven to 350º.
2.In a small bowl, melt butter in the microwave, about 45 secons.
3.Stir in brown sugar and cinnamon until well blended.
4.Coat a 9 x 9-inch baking pan with cooking spray.
5.Peel bananas; cut each banana lengthwise in half. Place cut-side down in baking pan. Brush with some brown-sugar mixture; sprinkle with chopped peanuts.
6.Bake 20 minutes, or until bananas are lightly browned. Serve warm.

Source

* Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource — original source of recipe

Ingredients

* 1 pt. fresh blueberries

* 1 lemon

* 1 pt. vanilla ice cream

* Mint sprigs

Directions

1.Puree blueberries in blender container.
2.Soften ice cream in microwave oven for 30 seconds. Add ice cream to pureed blueberries and blend until smooth.
3.Pour into freezer container and freeze for about one hour. Before serving, blend a few seconds until smooth.
4.Spoon into tall glasses, which have been chilled in refrigerator for at least one hour.
5.Slice lemon into thin slices. Cut each slice half way across the pulp to fit glass rim.
6.Garnish with lemon slices and mint sprigs.

Serves: 4

Procedure

Throw everything in an ice cream freezer.
Turn the ice cream freezer on.
Let it freeze.
Stick it in the refrigerator freezer.
Let ripen for a few hours. Stir every now and then.