Homemade banana and peanut butter ice cream topped with chocolate syrup and peanuts make this sundae a dessert favorite.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a food processor combine bananas and peanut butter. Cover and process until nearly smooth. Scoop into sundae dishes.

  • Top each with whipped topping, sugar-free chocolate-flavor syrup, peanuts, and maraschino cherry. Serve immediately.


Tip: To freeze bananas, peel and slice very ripe bananas and arrange in a single layer on a large plate. Freeze at least 2 hours or until firm.

Nutrition Facts

166.5 calories; protein 3.5g 7% DV; carbohydrates 27.5g 9% DV; exchange other carbs 2; dietary fiber 3.1g 13% DV; sugars 14.3g; fat 6.4g 10% DV; saturated fat 1.7g 8% DV; cholesterolmg; vitamin a iu 58.9IU 1% DV; vitamin c 7.7mg 13% DV; folate 27.6mcg 7% DV; calcium 12.8mg 1% DV; iron 0.5mg 3% DV; magnesium 42.9mg 15% DV; potassium 381.8mg 11% DV; sodium 60.1mg 2% DV.