Adapted from “A Sweet Dash of Aloha”
Makes 6 (5-piece) Servings
- 5 Medium apple bananas
- 6 T. Lowfat milk
- ¼ cup Low fat ricotta cheese
- 4 Dry dates or seeded Medjool dates, chopped
- 2 tsp. Unsweetened cocoa powder
- 1 T. Peanut butter
1. Prepare bananas by peeling and slicing each banana into 6 pieces.
2. Arrange banana slices in a single layer on a parchment paper-lined baking sheet or place one banana slice in each cube compartment of an ice cube tray.
3. Push a toothpick firmly in the center of each slice and freeze solid.
4. In a blender, puree together milk, ricotta, dates, cocoa and peanut butter until smooth (you may use an immersion blender, if you have one).
5. Dip each banana slice into coating, shaking off excess.
6. Carefully place banana slices back on the pan (or in the ice cube tray) and freeze solid.
• This is a great recipe for even young kids to do (with supervision).
• Dates add richness and sweetness without adding refined sugar. They taste much like a Nutella fudgesicle and will appeal to the whole family.
• The unfrozen coating also makes a good dip for fresh fruit. You need toothpicks and a baking sheet that fits in your freezer, or several ice trays.
Kapiʻolani Community College Culinary Arts Program. Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.