Prep Time: 10 minutes
Chill Time: 6 hours
Yield: 5 cups, approximately
1/2 cup Karo® Light Corn Syrup
1/2 cup sugar
1/3 cup fresh lemon OR lime juice
1 can (8 ounces) crushed pineapple, undrained
1/2 cup mashed ripe banana (about 1 large)
2 cups low fat milk
Blend all ingredients in blender on medium speed until smooth. Pour into a 9 x 5-inch loaf pan.
Freeze 2 to 3 hours or until almost firm.
Spoon mixture into food processor or chilled large mixing bowl. Process or beat at low speed just until smooth but not melted. Pour into 5-cup mold or freezer container.
Cover; freeze 3 hours or until firm. Remove from freezer 10 to 15 minutes before serving.
ICE CREAM FREEZER INSTRUCTIONS: Combine all ingredients in blender and blend all until smooth. Freeze in 2-quart ice cream freezer following manufacturer's directions. Spoon into freezer container; cover and freeze several hours or until desired firmness is reached.