Frozen Grape and Banana Skewers with Chocolate Drizzle Recipe

Jul 12, 2012 @ 5:57 PM
Posted by Ellie Krieger, Special Contributor

Nutrition

Cal/Serving: 134
Daily Value: 7%
Servings: 4

Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	3g	5%
Saturated	2g	10%
Carbs	28g	9%
Fiber	3g	10%
Sugars	20g	0%
Protein	1g	3%
Sodium	3mg	0%
Calcium	11mg	1%
Magnesium	32mg	8%
Potassium	341mg	10%
Iron	1mg	4%
Zinc	0mg	2%
Vitamin A	79IU	2%
Vitamin C	10mg	17%
Thiamin (B1)	0mg	4%
Riboflavin (B2)	0mg	5%
Niacin (B3)	1mg	3%
Vitamin B6	0mg	13%
Folic Acid (B9)	16µg	4%
Vitamin E	0mg	1%
Vitamin K	7µg	8%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	0g	0%

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Frozen Grape and Banana Skewers with Chocolate Drizzle

California Table Grapes Commission

It doesn't get any easier (or more fun) than these fruity, chocolaty frozen treats on a stick. They're great as an after-school snack for the kids, or anytime you've got a large group of people to feed. Make sure to use firm-ripe bananas for this recipe.

See all grape recipes.

Click here to see 11 Nutritious, Kid-Friendly Finger Foods.

INGREDIENTS

2 firm-ripe bananas, peeled
2 tablespoons orange juice
16 red grapes
16 green grapes
1 1/2 ounces 60- to 70-percent dark chocolate, chopped finely

DIRECTIONS

Line a baking sheet with waxed paper. Cut the banana into ½-inch-thick rounds. Place in a small bowl and toss gently with the orange juice. Skewer the fruit onto eight 10-inch wooden skewers, alternating 2 grapes for each piece of banana, and place the fruit skewers onto the baking sheet.

Place the chocolate in a small microwave-safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt the chocolate. Using a spoon, drizzle the melted chocolate onto the fruit skewers.

Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.