- 1 banana
- 2 cups (16 ounces) fat-free vanilla yogurt
- 1 cup pomegranate juice
- 1 tablespoon coarse sugar (optional)
- Pomegranate seeds (optional)
Wrap peeled banana in plastic wrap and freeze 3 hours or until frozen.
Unwrap banana, break into chunks and place in a blender with the yogurt and juice. Cover and blend until smooth; pour into 4 glasses to serve. Top with pomegranate seeds if desired.
Serving tip: Before serving, wet edge of glass and dip into coarse sugar for decorative edge.