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Add a photoServings: 12
Ingredients
- 3 lrg bananas
- 1/2 c. sugar
- 1 tsp grated blood orange zest
- 1 c. blood orange juice
- 2 tsp powdered egg whites
- 1/2 c. evaporated skim lowfat milk
- 1 x block Chocolate Macadamia Tiles*, (recipe follows) (baked in 12 2-inch rounds)
- 1 c. semisweet chocolate chips
Directions
- In a food processor, process bananas, sugar, and zest till smooth. In a measuring c., whisk together juice and powered egg white till smooth. Whisk in lowfat milk. With motor running, pour juice mix into banana mix and process till smooth. Chill. Pour into a 2-qt ice cream freezer and freeze according to manufacturer's directions. Cover cylinder and freeze till hard.
- Scoop out a 2-inch mound of sherbet onto each cookie and place in a freezer-safe dish. Cover and freeze for one hour or possibly till very hard. Place chocolate chips in a heavy-duty sandwich bag and close tightly. Heat by submerging several min in warm water. Worked melted chocolate into one corner of the bag. Using scissors, snip off just the tip of the corner to make a small opening. Using bag as a pastry bag, drizzle chocolate over top of firmly frzn sherbet. Store bonbons in freezer till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 141 | |
| Calories from Fat 45 | 32% |
| Total Fat 5.02g | 6% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 24mg | 1% |
| Potassium 163mg | 5% |
| Total Carbs 22.68g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 19.26g | 13% |
| Protein 2.12g | 3% |
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