Chocolate peanut butter banana pops :: Diabetes Self-Management

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Chocolate peanut butter banana pops

Preparation time: 25 minutes
Freezing time: 5 hours
Thawing time: 5 minutes

3 medium-size ripe bananas
6 wooden (Popsicle-type) sticks
1/2 cup sugar-free, fat-free hot fudge topping at room temperature
1 1/2 tablespoons peanut butter
3/4 cup low-fat granola cereal (remove any raisins)

Cover a baking sheet with wax paper and set aside. Peel bananas and cut each in half. Insert a wooden stick about 2 inches into cut end of each banana half. (Alternatively, skip the sticks and eat the banana pops with a fork.) Place on baking sheet and freeze until firm, about 2 hours.

When bananas are frozen, prepare coatings. In a small bowl, whisk together fudge topping and peanut butter, mixing well. Pour into a shallow plate. Place granola in a zip-top storage bag and crush slightly with rolling pin. Pour crushed granola in a separate shallow plate. Take one banana half at a time out of the freezer. Place in peanut butter fudge sauce and turn to coat evenly. Use a spoon or small spatula to help coat banana, if necessary. Then place banana in granola and turn to coat lightly. Return to baking sheet in freezer. Repeat with remaining banana halves.

Freeze until peanut butter fudge coating is firm (it won't be hard), at least 3 hours. Transfer to airtight freezer container. Allow each banana to thaw 5 minutes before eating.

Yield: 6 pops
Serving Size: 1 pop

Nutrition Facts

Per Serving:
  Calories: 203
  Carbohydrate: 40 g
  Protein: 4 g
  Fat: 3 g
  Saturated fat: 1 g
  Sodium: 113 mg
  Fiber: 4 g
  Exchanges per serving: 1 1/2 starch, 1 fruit, 1/2 fat
  Carbohydrate choices: 3

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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