Chopped hazelnuts and a Nutella-based sauce make the perfect topping for bananas and frozen yogurt. Source: EatingWell Magazine, March/April 1999

Patsy Jamieson
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Ingredients

Associated Recipes

Directions

  • Toast hazelnuts in a small dry skillet over medium-low heat, stirring, until lightly colored and fragrant, 3 to 4 minutes. Peel bananas and cut in half lengthwise. Arrange 2 banana halves on each dessert plate. Place a scoop of frozen yogurt (or ice cream) in the center of each banana split and top with Chocolate-Hazelnut Sauce. Garnish with hazelnuts and serve.

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Nutrition Facts

317 calories; 4.9 g total fat; 0.4 g saturated fat; 2 mg cholesterol; 90 mg sodium. 661 mg potassium; 64 g carbohydrates; 4.3 g fiber; 38 g sugar; 7.6 g protein; 82 IU vitamin a iu; 11 mg vitamin c; 28 mcg folate; 188 mg calcium; 1 mg iron; 54 mg magnesium;