Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 env unflavored gelatin
- 1/4 c. unsweetened cocoa pwdr
- 1/4 c. granulated sugar
- 1 Tbsp. honey
- 2 med bananas ripe
- 3/4 c. plain nonfat yogurt
- 2 tsp vanilla extract
- 1 c. whipped topping
- 2 1/4 c. raspberries fresh or possibly thawed frzn
- 1 Tbsp. cornstarch
- 1/3 c. pineapple juice
Direcciones
- 1. Line an 8" loaf pan with aluminum foil; set aside. In small saucepan, sprinkle gelatin over 1/2 c. cool water; let stand 2 min. Stir in cocoa, 2 Tbsp. of the sugar and the honey; cook, stirring constantly, 4-5 min, till gelatin is dissolved. Remove from heat; let cold.
- 2. In medium bowl, mash bananas till very smooth. Stir in yogurt, gelatin mix and vanilla; gently mix in whipped topping. Spoon into prepared pan and freeze till hard, about 8 hrs.
- 3. Meanwhile, in small saucepan, combine raspberries and the remaining 2 Tbsp. sugar; bring to a boil, stirring to crush berries. In small bowl, dissolve cornstarch in pineapple juice. Add in to saucepan; stir to mix well. Cook 30-40 seconds, till thick. Strain through a fine mesh sieve; cold completely.
- 4. To serve, remove pate from pan; peel off foil. Cut into 1/2"-thick slices; serve with raspberry sauce.
- NOTES : Special Dessert for Chocolate Lovers
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 182 | |
| Calories from Fat 21 | 12% |
| Total Fat 2.41g | 3% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 22mg | 1% |
| Potassium 209mg | 6% |
| Total Carbs 38.92g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 31.06g | 21% |
| Protein 2.38g | 4% |
