Print
ShareThis
Popcorn Truffles
Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Frozen Chocolate-Covered Bananas
Yield: Makes 4 servings
A delightful twist on frozen ice pops, these luscious, chocolate-dipped bananas are high in potassium, a mineral which helps maintain the proper functioning of the heart and kidneys.
Ingredients:
2
ripe medium bananas
4
wooden sticks
1/2
cup low-fat granola cereal without raisins
1/3
cup hot fudge topping, at room temperature
Preparation:
1.
Line baking sheet with waxed paper; set aside.
2.
Peel bananas; cut each in half crosswise. Insert wooden stick into center of cut end of each banana about 1-1/2 inches into banana half. Place on prepared baking sheet; freeze until firm, at least 2 hours.
3.
Place granola in large resealable food storage bag; crush slightly using rolling pin or meat mallet. Transfer granola to shallow plate. Place hot fudge topping in shallow dish.
4.
Working with 1 banana at a time, place frozen banana in hot fudge topping; turn banana and spread topping evenly onto banana with small rubber scraper. Immediately place banana on plate with granola; turn to coat lightly. Return to baking sheet in freezer. Repeat with remaining bananas.
5.
Freeze until hot fudge topping is very firm, at least 2 hours. Place on small plates; let stand 5 minutes before serving.
Nutritional Information:
| Serving Size: | |
| Sodium | 132 mg |
| Protein | 3 g |
| Fiber | 3 g |
| Carbohydrate | 38 g |
| Cholesterol | 3 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 19 % |
| Calories | 191 |
Dietary Exchange:
| Fat | 1/2 |
| Fruit | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Ice Cream & Sorbets
