Frozen Chocolate-Covered Bananas

by the Editors of Publications International, Ltd.


Frozen Chocolate-Covered Bananas Photo
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

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