Frozen Chocolate Banana Delight

This dessert is a great substitute for ice cream, as it is refreshing and contains healthy fats. For those with peanut allergies, this recipe can be enjoyed by substituting natural almond or cashew butter for the peanut butter.

5 to 6 medium-sized ripe bananas
1 1/4 cups (310 mL) unsalted natural peanut butter
1/2 cup (125 mL) natural honey
1/4 cup (60 mL) unsweetened cocoa powder

Put all ingredients in food processor and process until smooth.

Line muffin pan with mini muffin cups lightly greased with natural cooking spray (see below). With spoon, scoop batter into muffin cups or into a pastry bag and pipe onto a parchment-covered tray.

Place in freezer and let freeze for at least 2 hours. When ready to eat, remove from freezer and let thaw for 10 minutes to soften slightly (thawing optional). Enjoy!

Note: if you do not have a food processor, simply put bananas in a large mixing bowl and mash with potato masher. Add remaining ingredients to bowl and mix with mixing spoon until smooth.

Makes 16 servings.

Each serving contains: 187 calories; 6 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 22 g carbohydrates; 3 g fibre; 5 mg sodium

A healthier cooking spray

Check your local health food store for natural cooking sprays—new alcohol- and silicone-free sprays do exist. There are even organic formulas that won’t emit environmentally damaging chlorofluorocarbons (CFCs).

If you have trouble finding a natural cooking spray, put some olive oil or canola oil in a small misting bottle and spritz lightly on bakeware to prevent sticking.

source: "Healthy Indulgence", alive #330, April 2010