Frozen Cindernanna Fruit Snacks
| Prep Time: 6 min | Serves: 8 |
| Cooking Time: 0 min | Yield: 8 mini sandwiches |
One of my favorite on-the-go snacks! High in potassium and armed with a healthy dose of protein, these snacklets are packed with flavor and make an especially delicious summer treat!
Ingredients
- 1 medium Banana
- 6 tbs Cool Whip Lite
- 2 tbsp Low Fat Peanut Butter
- 1 tsp Ground Cinnamon
- 0 oz Splenda Packet
Directions
1) Cut large banana into at least 16 similarly sized circular slices.
2) Warm up 2 TBSP peanut butter in a ceramic mug - I usually do about 60 seconds. Don't completely liquidize it, just make it warm enough to mix easily!
3) Mix 6 TBSP lite whip topping into the peanut butter.
4) Put "whipped PB" (peanut butter and the whip topping) the size of a thumb nail on half of the banana slices.
5) Cover with a banana slice that you did not put whipped PB on.
6) Combine cinnamon and splenda seperately (a small tupperware or a ziplock baggy allows you to shake them up!) and sprinkle ground cinnamon over "your mini sandwiches."
Freeze for an hour or two and enjoy! (Once the bananas are frozen, they're not as sticky, and much less of a hassle to eat!)
Some tips for making a larger quantity/preparing for guests:
they look a bit nicer if you use more whip cream (makes the filling extra fluffy!). Don't fret - this doesn't add many calories at all! For decoration, put a small whip cream flower on the top before you sprinkle on cinnamon and sugar!