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Home > Recipes > Cocoa-Banana Freeze

Cocoa-Banana Freeze Recipe

Cocoa-Banana Freeze
  • Intermediate

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Nutrition Information

Serving Size: 1/3 cup
Servings per Recipe: 8

  Amount Per Serving %DV *
Calories 130 -
Calories from Fat 5 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 85mg 4% DV
Total Carbohydrates 28g 9% DV
Dietary Fiber 1g 0% DV
Sugars 19g -
Protein 5g -
Vitamin A - 6% DV
Vitamin C - 4% DV
Calcium - 15% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1/4 cup light corn syrup
  • 1 container (8 oz.) plain nonfat yogurt
  • 1 ripe medium banana, mashed
  • 1/4 cup HERSHEY'S Cocoa
  • 1-1/2 cups (12-oz. can) evaporated nonfat milk
  • 1/4 cup sugar


1. Stir together sugar and cocoa in medium saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat; stir in corn syrup. Cool completely.

2. Add yogurt and banana; stir with whisk until well blended. Refrigerate several hours until cold.

3. Pour mixture into 1-quart container of ice cream freezer. Freeze according to manufacturer's directions. 8 servings (1/3 cup each).

Nutritional Information per serving:

Serving Size: 1/3 cup (1/8th recipe), Calories: 130, Calories from Fat: 5, Total Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 85mg, Total Carbohydrate: 28g, Dietary Fiber: 1g, Sugars: 19g, Protein: 5g, Vitamin A: 6%DV*, Vitamin C: 4%DV*, Calcium: 15%DV*, Iron: 2%DV*

*%DV = % Daily Values are calculated based on 2000 calorie diet

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