Everyone needs a fun, friendly way for kids young and old to play with food. When you coat bananas in chocolate and dip them into peanuts, sprinkles or coconut, you get nutty, yummy bites.
—SUSAN HEIN BURLINGTON, WI
PREP: 20 MIN. + FREEZING • MAKES: 1 1/2 DOZEN
3 medium bananas
1 cup (6 ounces) dark chocolate chips
2 teaspoons shortening
Toppings: chopped peanuts, toasted flaked coconut and/or colored jimmies
1. Cut each banana into six pieces (about 1 in.). Insert a toothpick into each piece; transfer to a waxed paper-lined baking sheet. Freeze until completely firm, about 1 hour.
2. In a microwave, melt chocolate and shortening; stir until smooth. Dip banana pieces in chocolate mixture; allow excess to drip off. Dip in toppings as desired; return to baking sheet. Freeze 30 minutes before serving.
Note: To toast coconut, bake in a shallow pan in a 350° oven for about 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Per treat without toppings: 72 cal., 4g fat (2g sat. fat), 0 chol., 0 sod., 10g carb. (7g sugars, 1g fiber), 1g pro.
Diabetic Exchanges: 1 fat, 1/2 starch.