Chocolate-Dipped Banana Pops
Makes 4 serving(s)

WHAT'S IN IT?
2 medium bananas, peeled and halved crosswise
2 tablespoons peanuts
1/4 cup crisp rice cereal
1/2 cup semi-sweet chocolate chips

STUFF YOU NEED
Butter knife/spreader
Cutting board
4 wooden craft sticks or wooden skewers
Nonstick baking sheet
Foil
Measuring spoons
Cutting knife or electric blender
Dry measuring cups
Sealable plastic bag
Wax paper, optional
Small, microwave-safe bowl
Microwave
Small spoon
Plastic wrap

HOW TO PUT IT TOGETHER
1. Peel and slice in half, crosswise, each banana.

2. Insert a wooden craft stick or skewer into the cut end of each banana half. Be careful not to push the stick or skewer all the way through.

3. Place on nonstick baking sheet. Cover with foil. Freeze at least 1 hour or until frozen firm. (Freeze overnight, if you like.)

4. Meanwhile, finely chop peanuts or pulse in a blender about 10 times, or until crumbly.

5. Pour cereal into a plastic bag. Seal it. Then smash the cereal with your fists about 50 times.

6. Toss together the cereal and chopped nuts in the bag. Pour out onto a piece of wax paper or foil.

7. Dribble chocolate chips into a microwave-safe bowl. Melt them in the microwave at high-power for 1 minute. Stir. Microwave 15 seconds more, or until fully melted.

8. With a butter knife, spread the top side of one banana half with melted chocolate, like it's frosting!

9. Roll the chocolate-coated part in the cereal-nut mixture to coat.

10. Working quickly, repeat steps 8 and 9 with the remaining banana halves.

11. Wrap each pop individually in plastic wrap; return to the freezer. Freeze 2 more hours or overnight. You can store this deliciously sweet snack in the freezer for up to several days.

WHY IT'S GOOD FOR YOU
Per serving:
190 Calories, 9 g Total Fat, 4 g Saturated Fat, 0 mg Cholesterol, 45 mg Sodium, 30 g Total Carbohydrates, 3 g Dietary Fiber, 23 g Sugars, 3 g Protein, 2% Vitamin A, 10% Vitamin C, 2% Calcium, 6% Iron

©2006 IFIC Foundation and Kidnetic. Printed with permission.