Who says you can’t have ice cream for dessert if you’re diabetic or trying to lose weight? Who says you can’t indulge in banana split?
Certainly not me. Here is my sugar free version of banana split. Instead of regular ice cream, I use yogurt. My suggestion: use a yogurt brand that resembles ice cream the most — instead of brands that have a tangy, sour taste. I’m not so much a fan of whipped cream in banana split, so I’ve removed it. I would put nuts instead, as well as my sugar free hot fudge.
Then indulge in this dessert without having to feel guilty about your diet or blood sugar the day after. Serves 1.
2 scoops of yogurt (preferably vanilla and/or chocolate)
1 Banana, sliced vertically
¼ cup of your favorite nuts, lightly toasted (cashew, almond, walnuts, hazelnuts)
½ cup unsweetened chocolate, chopped (available at baking supplies)
½ tsp coffee
1 tsp vegetable oil
1 or 2 small sachets (1-2 grams) of your favorite artificial sweetener)
1) Prepare the hot fudge. In a small bowl, place the chopped chocolate and vegetable oil.
2) Heat in the microwave at HIGH for 30 to 40 seconds. Take out of the microwave. Most likely, the mixture will be hot but partially melted. Use a teaspoon to completely melt the chocolate. Add the coffee and your artificial sweetener. Set aside for a few minutes as you prepare the yogurt.
3) In your preferred ice cream cup or bowl, place the yogurt. Sprinkle with the nuts and hot fudge. For maximum taste, you may wish to use the sweet (but still sugar free) variety of yogurt instead of the sour one. The sweet variety has the sweetness and consistency of regular ice cream.