1/2 cup skim milk
1 cup vanilla yogurt
1 1/2 tsp. Anderson’s Pure Maple Syrup
Place banana slices in single layer on baking sheet. Cover and freeze until firm. Place milk in a shallow container; cover and freeze 25 minutes or until slushy. Combine frozen banana, milk, yogurt, and syrup in blender; cover and process until smooth. Pour into glass.