Banana Mint Yogurt Ice Cream with Raisin Sauce

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6-7 ripe bananas, cut into large pieces

½ C honey

10 mint leaves

1 ½ C plain Greek yogurt

Zest of one lime

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Place banana slices on a cookie sheet that has been spray with non-stick spray. Place into the freezer for at least 4 hours or until completely frozen. Place frozen bananas and remaining ingredients into a food processor fitted with the steel blade. Process until mostly smooth. A few small bits of banana are fine. Place mix into a container and freeze.

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Irresistible and not too sinful.

Raisin Sauce:

¼ C apricot preserves

¼ C orange juice

1 T Grand Marnier

¼ C golden raisins

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Combine all ingredients in a small bowl. Stir until preserves and liquids are well blended.

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