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Nutrition Facts
Serving Size 1 small 256g Recipe makes 2 small) The following items or measurements are not included below: 4 teaspoons Splenda sugar substitute
Calories 243
Calories from Fat 91		(37%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 190mg		7%
Potassium 523mg		14%
Total Carbohydrate 31.5g		10%
	Dietary Fiber 3.3g	13%
	Sugars 12.9g
Protein 10.7g		21%
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Banana Peanut Chocolate Smoothie, Diabetic

Recipe #343584 | 5 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Annacia
Dec 14, 2008

A rich but healthy smoothie made with bananas, peanut butter, and chocolate.

2 small (change servings and units)

Ingredients

1 small banana, sliced
1/2 cup fat free sour cream
3 tablespoons reduced-fat peanut butter
4 teaspoons Splenda sugar substitute (or to taste)
2 teaspoons unsweetened cocoa powder
8 ounces ice cubes, crushed

Directions

1
Place sliced banana in freezer for 10 minutes or until slightly firm.
2
Process all ingredients in a blender until smooth, stopping to scrape down sides.
3
Serve immediately.
4
Makes 2, 8 oz servings or 1, 16 oz drink.

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Featured Reviews for This Recipe

From: CoffeeB

On Feb 21, 2009

5 stars all the way. What's not to like here??? This is such a nice thick and rich smoothie, that's it's hard to believe it's so LF/LC. I chose to use non-fat plain yogurt in replacement of the sourcream. My banana was frozen and so I did have to use a splash of skim as it wasn't blending well. I also used Hershey's Dark Chocolate cocoa powder. Yummy,,,Yummy. A really good mid-afternoon drink~ Made for PhotoTag.

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