This absolutely scrumptious dessert comes from Prevention’s Low-Fat, Low-Cost Freezer Cookbook. Try it once and you’ll be hooked. A virtually fat-free banana split!
SODIUM CONTENT: 19 mg per serving
3/4 c. sugar
7 T. unsweetened cocoa powder
1 t. cornstarch
1/2 c. low fat milk
4 frozen overripe bananas (peel before freezing)
In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and 1/4 c. milk to form a paste. Place over medium heat. Stir in the remaining 1/4 c. milk. Cook, stirring, for 5 minutes, until smooth and slightly thickened. Let cool 5 minutes.
Cut the frozen bananas into 1-inch pieces. Place in a blender or food processor and pulse until smooth.
Scoop the banana ice cream into serving dishes and top with the chocolate sauce. Serve immediately.