1. Line large rimmed baking pan with parchment paper. Peel and slice bananas; place on prepared pan and freeze 2 hours.

2. In food processor, pulse frozen banana slices until they resemble coarse crumbs; process until smooth. Add milk and nutmeg; process until combined.

3. Transfer banana mixture to medium bowl; stir in peanuts. Divide mixture into 4 bowls; evenly sprinkle with raspberries and blueberries. Makes about 2½ cups.

• 3 g Fat
• 0 g Saturated fat
• 0 mg Cholesterol
• 2 mg Sodium
• 20 g Carbohydrates
• 2 g Fiber
• 9 g Sugars
• 0 g Added sugars
• 2 g Protein