Frozen Banana-Pecan Sandwiches is excerpted from DESIGNED FOR ONE © 2018 by Nancy Hughes. Reproduced by permission of The American Diabetes Association. All rights reserved.
Frozen Banana-Pecan Sandwiches
Serves 1
- 1/4 cup chopped pecans, preferably toasted
- 1 cup sliced ripe bananas, mashed
- 1/2 avocado, roughly mashed
- 1/2 teaspoon vanilla extract
- 1 full sheets low fat graham cracker, broken in half
- Stir together the pecans, banana, and vanilla. Spoon equal amounts of the banana mixture on 3 squares, and top with remaining squares, pressing down very lightly to adhere.
- Wrap individually in a sheet of foil and freeze until firm, about 2 hours.
*COOK'S NOTE: The sandwiches are easy to make and since they may be frozen up to one month, why not make a few more to keep on hand?
CHOICES/EXCHANGES 1 1/2 Carbohydrate, 1 1/2 Fat
CALORIES: 160
CALORIES FROM FAT: 70
TOTAL FAT: 8 g
SATURATED FAT: 1 g
TRANS FAT: 0 g
CHOLESTEROL: 0 mg
SODIUM: 55 mg
POTASSIUM: 216 mg
TOTAL CARBOHYDRATE: 24 g
DIETARY FIBER: 13 g
SUGARS: 10 g
PROTEIN: 2 g
PHOSPHORUS: 36 mg
