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Ingredientes
- 100 gm Shelled natural peanuts
- 50 gm Butter
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Salt
- 1 sm , ripe banana
- 1 loaf unsliced bread
- 2 tsp Caster sugar
- 50 gm Raspberries
- 1 Tbsp. Caster sugar
- 200 ml Lowfat milk
- 1 sm Tub raspberry ripple ice cream
Direcciones
- 1 Place the peanuts in a hot frying pan and cook for 2-3 min, shaking the pan frequently. Using a bread knife, cut two slices of bread from the loaf. Butter the bread on one side.
- 2 Tip the nuts into a clean towel and rub to remove the skin. Transfer the peanuts to a food processor (you'll need a good blade for this) and whiz till very finely minced.
- 3 Add in 25g/1oz butter, cinnamon and salt and whiz again till well blended.
- Break the banana into pcs and mash with a fork.
- 4 Turn the bread so the buttered side is down and spread the peanut butter on one slice of the bread.
- 5 Spread the banana on to the other piece of bread and sandwich both together so the butter is on the outside. Heat a large frying pan.
- 6 Sprinkle the bread with sugar and cook in the pan for 2-3 min on each side till golden.
- 7 For the Milkshake: Place the raspberries and sugar in a blender and blitz for a few seconds. Add in the lowfat milk and whiz again, then pour into a large milkshake glass.
- 8 Scoop out a ball of ice cream and drop it into the mil shake. Add in some straws to serve. Drain the sandwich briefly on kitchen paper, cut and arrange on a plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 2 servings | |
| Calories 652 | |
| Calories from Fat 431 | 66% |
| Total Fat 48.36g | 60% |
| Saturated Fat 18.03g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 849mg | 35% |
| Potassium 697mg | 20% |
| Total Carbs 40.16g | 11% |
| Dietary Fiber 8.0g | 27% |
| Sugars 12.53g | 8% |
| Protein 22.06g | 35% |
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