From Diabetic Cooking, a cookbook I received in the Cookbook Swap 2011. NOTE - makes 6 servings - 2 tablespoons sauce plus 1 banana each). VARIATION - substitute coconut extract for vanilla. You could also use other fruits but would change carb and nutritional guidelines.

Ingredients

6 serv.

cup nonfat sour cream↗1⁄2
ounces reduced-fat cream cheese↗2
tablespoons nonfat milk (skim)↗2
teaspoon nonfat milk (skim)↗1
tablespoons sugar (or 3 packages sugar substitute)↗2
teaspoon vanilla↗1⁄2
medium bananas (unpeeled and cut crosswise into halves)↗6
nutmeg (optional)↗

Step-by-step instructions

1
Place all ingredients except bananas in a blender and blend until smooth.
2
Pour 2 tablespoons of sauce into each of 6 small containers, cover totally and refrigerate until needed or place containers in small cooler with ice.
3
To serve, partially peel banana and dip directly into sauce, continue to peel and dip.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App