Ingredients
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2 small Banana
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6 unblanched Almonds
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Chocolate Sauce
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2 tablespoons packed light Brown Sugar
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3 tablespoons unsweetened Cocoa Powder
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⅓ cup plus 1 tablespoon low-fat Milk
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1 ounce Bittersweet Chocolate
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½ teaspoon Vanilla Extract
Directions
Keep this twist on a traditional sundae in the freezer, then make the chocolate sauce just before serving, for a superfood-packed standby dessert everyone will love.
Steps
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1
Done
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Put the bananas into a plastic container and freeze for 2 hours. Transfer to a food processor and process until smooth and creamy. Return to the container, replace the lid, and freeze for 1 hour, or until firm. |
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2
Done
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To make the chocolate sauce, put the sugar, cocoa powder, and milk into a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and cook, stirring constantly, for 1 minute, or until the sugar and cocoa powder have dissolved. |
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3
Done
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Remove from the heat, then stir in the chocolate until it has melted. Stir in the vanilla extract. Let cool slightly. |
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4
Done
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Place a skillet over high heat. Add the almonds, cover, and dry-fry for 3-4 minutes, or until toasted. |
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5
Done
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Scoop the banana puree into two glasses or bowls, drizzle with the warm chocolate sauce, and sprinkle with the almonds. |
