Banana • Slim (Deluxe)¶

Process on Frozen Yogurt, hold it shortly under running water after that. Then a scrape-down and a respin.

Rating: 😋😋😋😋🍌

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 250ml Almond milk 1.7% (sugar-free) [REWE Bio]^↗ • with guar gum (<1.5g)
• 125g Bananas (peeled) • 1 mid-size banana, eat any surplus 😋
• 100g Greek Yogurt 9% [Lyttos]
• 100ml Skim Milk 1.5% [Weihenstephan]^↗
• 10g Brandy or Vodka 40 vol%^↗
• 10g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml

Dry

• 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 30g Xylitol (E967)^↗ • Sweetness = 100%; GI = 7
• 3g Vanilla Bean Powder [InterVanilla]

Fill to MAX

• 62ml Water to MAX line

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 72.6 kcal; fat 2.2g; carbs 14.5g; sugar 4.2g; protein 1.4g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 261.4 kcal; fat 7.9g; carbs 52.3g; sugar 15.1g; protein 5.1g; salt 0.6g
• Nutritional values total: 720g; 522.7 kcal; fat 15.7g; carbs 104.5g; sugar 30.2g; protein 10.3g; salt 1.2g
• FPDF / PAC^↗ (target 20..30): 28.86
• Protein / Energy Ratio (ok=12%; hi=20%): 7.85% • LOW-FAT • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 17.1g • 2.4%
• Net carbs: 42.3g • ∝ 5 servings@144g: 8.5g • ∝ 3 servings@240g: 14.1g • energy ratio (low <20%): 32.4%
• 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).