Time: 8 hours 15 minutes
Complexity: easily
Quantity: 8 snacks

A very convenient and healthy dessert, especially in the hot summer. It's also a great alternative to higher-calorie ice cream. It's best to use ripe bananas so they're already sweet but still firm and won't fall apart on the stick. Drizzle them with syrup, roll them in small crunchy cereals, and freeze. It makes a great fruity dessert "made from what you had."

Ingredients:

• 4 banana
• 1 cup corn syrup
• 3 cups of dry breakfast cereal
• Additionally: 8 chopsticks

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bananas, dry breakfast, corn syrup

We recommend

Preparation:

Step 1
• Cut the bananas in half crosswise and thread them cut-side down onto skewers. Place the bananas on a waxed paper-lined baking sheet and freeze for at least 4 hours.
Step 2
• Then remove from the freezer and brush with corn syrup. Roll in your favorite breakfast cereal to coat evenly, then wrap in plastic wrap. Place them back on the baking sheet and freeze for 4 hours or overnight.

Votes: 4

Author of the recipe - George Durand (USA) – chef, TV presenter