Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Banana Ghosts
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- #41622
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 banana
1 1/2 ounce white chocolate or white almond bark
4 candy coated milk chocolate pieces or other round candy or currants
directions
Remove any stringy fibers from the peeled banana, then cut it in half widthwise. Push a popsicle stick into each half through the cut end, then cover each pop with plastic wrap and freeze until firm (about 3 hours).
Next, place the piece of white chocolate in a microwave-safe bowl and cook on high until melted (it generally takes about 1 minute). With a butter knife, spread the melted white chocolate on the frozen banana halves.
Set the pops on a waxed-paper-covered dish. Press on candies or currants for eyes and mouths and return the pops to the freezer until ready to serve.
added by
cookout
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 16, 2013
My first attempt didn't go so well, as I had a hard time getting the chocolate to stay on the banana. Mine looked ugly but they were delicious, so I am going to give it another try.