Prep time: 15 minutes, plus freezing time
Servings: 12
2/3 cup gluten-free dark chocolate chips
2 teaspoons grapeseed oil
3 DOLE(r) Strawberries, hulled and thinly sliced
1 ripe Dole Banana, peeled and thinly sliced
2 tablespoons chopped roasted unsalted peanuts
Line 12-cup mini muffin tin with mini cupcake liners.
In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
Freeze in airtight container at least 1 hour, or up to 2 weeks.
Approximate nutritional information per serving (1 cup): 92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A 0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.
