Banana Chocolate “Ice Cream”

It’s hard to believe, but frozen bananas make a great base for this four-ingredient soft-serve “ice cream” that’s low in saturated fat. Shop for small ramekins or cups to make portion control easy when serving desserts like this one.

Prep Time: 2 hours Cook Time: 35 minutes (for freezing)

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 80
  • Carbohydrate 18 g
  • Protein 2 g
  • Fat 0.5 g
  • Saturated Fat 0.2 g
  • Sugars 9 g
  • Dietary Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 15 mg
  • Potassium 250 mg

This Recipe Serves 5

Ingredients

2 medium bananas
1/3 cup fat-free milk
2 Tbsp cocoa powder
1 cup fat-free whipped topping

Instructions

  1. Peel bananas and slice into 1/4-inch coins. Place in a bowl and freeze for at least 2 hours.
  2. Once bananas are frozen, add the bananas, milk and cocoa powder to blender. Blend until smooth.
  3. Fold in the whipped topping.
  4. Place mixture in a freezer-safe container and freeze for at least 30 minutes.
  5. Scoop into 1/2-cup scoops to serve.

Chef Tip: Top with sliced strawberries and a sprinkle of chopped pecans to make this a sundae. Sliced strawberries add 6 grams of carbohydrate per 1/2 cup.

Choices/Exchanges: 1/2 Fruit, 1/2 Carbohydrate

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