1 cup nonfat plain yogurt
1 1/2 ripe bananas, peeled, sliced
1 cup unsweetened pineapple juice
10 ice cubes
3 tbsp golden brown sugar
Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days.
Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses.