The temperatures are soaring here in northern California. It was 108 degrees Fahrenheit in our backyard today, too hot for outdoor activities. My mind wandered toward cold things to eat and I remembered a past article I’d read about the number of calories in a banana split. While not planning to eat a banana split (watching my calorie and fat intake), I was amazed! (What was I thinking? A banana, three scoops of ice cream, sauce, nuts, whipped cream, and a maraschino cherry, all in one bowl!) So, before you dip your spoon into one of these cold, creamy, sweet delights….
Did you know that a banana split has between 1200 to 1300 calories!
According to Wikipedia a banana split is an ice cream-based dessert. In its classic form it is served in a long dish called a “boat”. It was reportedly invented in 1907 by Ernest Hazard. A banana is cut in two lengthwise (hence the split) and laid in the dish. Variations abound, but the classic banana split is made with scoops of vanilla, chocolate and strawberry ice cream served in a row on a split banana. Pineapple topping is spooned over the vanilla ice cream, chocolate syrup over the chocolate, and strawberry topping over the strawberry. It is garnished with crushed nuts, whipped cream and maraschino cherries.
Dairy Queen, a drive-in restaurant well-known for its ice cream treats, sells about 25 million banana splits each year.
I found some other lighter recipes to chill you inside and out.
Banana Split Smoothie from Better Recipes.com
2 medium ripe bananas
1 can (8 oz.) crushed pineapple, drained
1 1/2 cup milk
1/2 cup fresh or frozen unsweetened sliced strawberries
2 tbs. honey
5 ice cubes
whipped topping, chocolate syrup, and maraschino cherries
In a blender, combine first five ingredients; cover and process until smooth. Gradually add ice, blending until slushy. Pour into chilled glasses. Garnish with whipped topping, chocolate syrup, and cherries.
Banana Split Ice Cream from Taste of Home
This lightened-up ice cream dessert has all the flavors of a banana split.
5 cups fat-free milk, divided
1 cup egg substitute
2 cans (14 ounces each) fat-free sweetened condensed milk
2 medium ripe bananas, mashed
2 tablespoons lime juice
1 tablespoon vanilla extract*
3/4 cup fat-free chocolate ice cream topping
1/2 cup chopped pecans
1/4 cup chopped maraschino cherries
In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, about 10 minutes. Remove from the heat; set pan in ice and stir to cool quickly.
Pour into a large bowl; stir in condensed milk and remaining fat-free milk. Cover and refrigerate overnight. Combine bananas, lime juice and vanilla; stir into milk mixture.
Fill ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Spoon into a large freezer-safe container; gently fold in chocolate topping, pecans and cherries. Store in refrigerator freezer. Yield: about 2-1/2 quarts.
Nutritional Analysis: One serving (1/2 cup) equals 193 calories, 3 g fat (0 saturated fat), 4 mg cholesterol, 111 mg sodium, 35 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 milk, 1 fat.
*Use Watkins Original Double-Strength Vanilla in this ice cream recipe. The delicious vanilla flavor does not cook or freeze out. Buy Watkins Vanilla at http://www.watkinsonline.com/eleisiawhitney
I’m new to blogging and hope my posts will improve. My goal is to bring you information to spark interest in enhancing your mind and body. You only get one mind and one body so make them last as long as possible in the best possible condition.
