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Frozen Chocolate-Covered Bananas
Frozen Chocolate-Covered Bananas
YIELD Makes 4 servings
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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:
- Line baking sheet with waxed paper; set aside.
- 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.
- 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.
- 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.
- Freeze until hot fudge topping is very firm, at least 2 hours. Place on small plates; let stand 5 minutes before serving.
This recipe appears in:
Ice Cream & Sorbets
NUTRITIONAL INFORMATION:
| 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 |
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