Homemade banana and peanut butter ice cream topped with chocolate syrup and peanuts make this sundae a dessert favorite. Source: Diabetic Living Magazine

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 calories; 6.4 g total fat; 1.7 g saturated fat; 60 mg sodium. 382 mg potassium; 27.5 g carbohydrates; 3.1 g fiber; 14 g sugar; 3.5 g protein; 59 IU vitamin a iu; 8 mg vitamin c; 28 mcg folate; 13 mg calcium; 1 mg iron; 43 mg magnesium;