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Chocolate-Hazelnut Banana Splits

:  March/April 1999, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (5 votes)

Chopped hazelnuts and a Nutella-based sauce make the perfect topping for bananas and frozen yogurt.


Chocolate-Hazelnut Banana Splits Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons chopped hazelnuts
  • 4 bananas
  • 1 pint vanilla nonfat frozen yogurt, or low-fat ice cream, slightly softened
  • 1/2 cup Chocolate-Hazelnut Sauce, (recipe follows)

This recipe calls for:

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Preparation

  1. 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.

Nutrition

Per serving: 317 calories; 5 g fat ( 1 g sat , 2 g mono ); 2 mg cholesterol; 64 g carbohydrates; 8 g protein; 4 g fiber; 90 mg sodium; 661 mg potassium.

Nutrition Bonus: Potassium (24% daily value), Calcium (20% dv), Fiber (18% dv), Vitamin C (15% dv)

Carbohydrate Servings: 4 1/2

Exchanges: 1 1/2 fruit, 2 other carbohydrate, 1 fat


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Recipe Categories

Type of Dish
Desserts, chocolate
Desserts, frozen
Desserts, fruit
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
High calcium
High fiber
High potassium
Gluten free
Total Time
15 minutes or less
Servings
4
Meal/Course
Dessert
Season
Spring
Summer
Fall
Winter
Holiday
Super Bowl
Style/Theme
Entertaining, casual
Kid-friendly
Vegetarian
Publication
The Essential EatingWell Cookbook (2004)
March/April 1999
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