As Summer creeps closer, this recipe is the perfect chill & creamy answer to a healthy snack craving or dessert. To make the recipe allergy-friendly, eliminate the peanuts.
2 medium bananas, peeled and halved crosswise
2 tablespoons peanuts
1/4 cup crisp rice cereal
1/2 cup semi-sweet chocolate chips
Peel & slice in half, crosswise, each banana. Insert a wooden craft stick into the cut end of each banana half. Don?t push the stick all the way through. Place on a non-stick baking sheet; cover with foil & freeze 1 hour or until frozen firm. While the bananas are freezing, chop the peanuts finely or pulse in the blender until crumbly. Pour cereal into a plastic bag and smash the cereal into crumbs. Toss the cereal and nuts together in a bag and pour onto a piece of wax paper or foil.
Microwave chocolate chips for 1 minute at high power. Microwave 15 seconds more or until completely melted, then spread the melted chocolate on the top side of each banana. Roll the chocolate side of the banana in the cereal-nut mixture until coated. Wrap each banana individually in plastic wrap and stick back into the freezer. Freeze for two more hours or overnight. You can store the finished bananas in the freezer for several days.
Makes 4 servings.
190 Calories, 9 g Total Fat, 4 g Saturated Fat, 0 mg Cholesterol, 45 mg Sodium, 30 g Total Carbohydrates, 3 g Dietary Fiber, 23 g Sugars, 3 g Protein, 2% Vitamin A, 10% Vitamin C, 2% Calcium, 6% Iron