| | Nutrition Facts | | | Makes 6 servings | | Amount Per Serving | | | Calories | 81.7 | | | Total Carbs | 18.9 g | | | Dietary Fiber | 1.5 g | | | Sugars | 11.7 g | | | Total Fat | 0.7 g | | | Saturated Fat | 0.2 g | | | Unsaturated Fat | 0.0 g | | | Potassium | 2.9 mg | | | Protein | 1.5 g | | | Sodium | 33.7 mg | | Dietary Exchanges 0.74969 Fat, 1.0 Fruits, 0.02466 Milk, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
Ingredients Directions - Place sour cream, cream cheese, milk, sugar substitute, and vanilla in a blender and blend until smooth.
- Pour 2 tablespoons sauce into each of 6 small plastic containers, sprinkle with nutmeg (optional). Cover tightly. Refrigerate until needed, or place containers in small cooler with ice.
- Just before serving, partially peel banana and dip directly into sauce, continue to peel and dip.
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