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Chocolate-Banana Frozen Squares

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Chocolate-Banana Frozen Squares
  • Prep Time 15 min
  • Total Time 4 hr 15 min
  • Servings 9
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Looking for a frosty dessert? These squares have all time favorite chocolate and banana.

Ingredients

1
cup graham crackers crumbs
3
tablespoons fat-free caramel topping
1
quart fat-free chocolate ice cream or frozen yogurt, softened
1/4
cup fat-free caramel topping
2
bananas, sliced
1/2
cup fat-free whipped topping
2
tablespoons graham cracker crumbs
Maraschino cherries, if desired

Directions

  • 1 Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 cup cracker crumbs and 3 tablespoons caramel topping. Press in pan.
  • 2 Spoon half of the softened ice cream onto crust, spreading evenly. Drizzle with 1/4 cup caramel topping. Spoon remaining ice cream over topping, spreading evenly. Cover; freeze about 4 hours or until firm.
  • 3 For serving pieces, cut dessert into 3 rows by 3 rows. Place squares on serving plates. Top with banana slices, whipped topping, 2 tablespoons cracker crumbs and cherries.
Tips  

Potassium can blunt the effects of salt on blood pressure. Good sources of potassium include bananas, raisins, tomato sauce and winter squash.

Soften the ice cream by placing it in the refrigerator for 30 to 45 minutes.

Fat-free caramel topping replaces the traditional butter or margarine to hold the graham cracker crust together.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
10
)
Daily Value
Total Fat
1g
2%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
180mg
7%
Potassium
300mg
8%
Total Carbohydrate
43g
14%
(
Dietary Fiber
2g
7%
,
Sugars
26g
)
Protein
4g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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