St. John's Healthy Cooking/Chocolate Covered Bananas

Frozen Chocolate-Covered Bananas (from Diabetic Cooking magazine) 2 ripe medium bananas 4 wooden sticks 1/2 cup low-fat granola cereal without raisins 1/3 cup hot fudge topping, at room temperature 1. Line baking sheet with waxed paper; set aside. 2. Peel bananas; cut each in 1/2 crosswise. Insert wooden stick into center (about 1-1/2 inches) of cut end of each banana. Place on prepared baking sheet; freeze until firm, at least 2 hours. 3. Place granola in large resealable food storage bag; crush using rolling pin or glass. Transfer granola to shallow plate. Place hot fudge topping in shallow dish. 4. Place 1 frozen banana in hot fudge topping; turn to spread topping evenly (may use rubber scraper) Quickly place banana in granola, turning to coat lightly. Replace to baking sheet. Repeat with remaining bananas. 5. Freeze until hot fudge topping is very firm, at least 2 hours. Serve after 5 minutes standing at room temperature. Makes 4 servings Nutrients per serving: * Calories...............191 * Total Fat............... 4 grams * Carbohydrate....... 38 grams * Fiber..................... 3 grams * Protein.................. 3 grams * Sodium................132 milligrams