2 tablespoons good-quality balsamic vinegar
1 tablespoon honey
1 teaspoon mint leaves, roughly chopped
2 cups DOLE® Strawberries, hulled and cut into quarters
3 large DOLE® Bananas, peeled
1/4 cup smooth reduced fat peanut butter
Banana and peanut butter ice cream:
Place the sliced bananas into a large zip lock bag. Remove as much air out of the bag as possible and zip closed. Place the bag into the freezer for at least 2 hours or overnight.
Remove the bag from the freezer and add the frozen bananas into a food processor. Blend until smooth, scraping down every 30 seconds, until the banana looks like soft serve ice cream (this might take 3 to 4 minutes). Add the peanut butter and blend until smooth or fold in to make a swirl effect. Then, pop into a zip lock bag and freeze until needed.
Combine the balsamic vinegar, honey and half of the mint leaves in a bowl. Add the strawberries and mix well. Set aside at room temperature for 10 minutes to marinate.
To serve, divide the strawberries among 6 small bowls, topping each with one scoop of banana ice cream. Sprinkle the remaining mint leaves over to garnish.
Banana and peanut butter ice cream: Serving size: 48g, Amount per serving: 70 calories, Calories from fat: 25, 2.5g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 40mg sodium, 12g total carbohydrates, 1g dietary fiber, 6g sugars, 2g protein, 0%* Vitamin A, 6%* Vitamin C, 0%* Calcium, 2%* Iron (*percent daily value based on 2,000 calorie diet)
Balsamic strawberries: Serving size: 64g, Amount per serving: 35 calories, Calories from fat: 0, 0g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 8g total carbohydrates, 1g dietary fiber, 6g sugars, 0g protein, 0%* Vitamin A, 50%* Vitamin C, 2%* Calcium, 2%* Iron (*percent daily value based on 2,000 calorie diet)