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

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Recipe Summary

active:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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

Tips

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

167 calories; protein 3.5g; carbohydrates 27.5g; dietary fiber 3.1g; sugars 14.3g; fat 6.4g; saturated fat 1.7g; vitamin a iu 58.9IU; vitamin c 7.7mg; folate 27.6mcg; calcium 12.8mg; iron 0.5mg; magnesium 42.9mg; potassium 381.8mg; sodium 60.1mg.
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