Banana Peanut Chocolate Smoothie, Diabetic
photo by Boomette
- Ready In:
- Place sliced banana in freezer for 10 minutes or until slightly firm.
- Process all ingredients in a blender until smooth, stopping to scrape down sides.
- Serve immediately.
- Makes 2, 8 oz servings or 1, 16 oz drink.
Questions & Replies
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Pretty much followed your recipe (& usually leave out any ice cubes), but since I did use a large frozen banana, I did need to add 4 of the ice cubes for better consistency! Worked great for us & made for a very nice tasting smoothie! Thanks for posting the recipe! [Made & reviewed in 1-2-3 Hits Tag]
Mmmm Annacia, this is so creamy it's almost an ice cream. Mine was also made with non fat yogurt as that was what I had on hand and my banana was out the freezer, I keep some for recipes like this. The flavour and the thickness made you feel like you were having something naughty, but it's not. This is one I will be making again, it fixed my craving for ice cream that I had. Thank you for posting. Made for Tis the season for giving 2010
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.