Ovarian Cancer Research Fund(OCRF) was founded with a very straightforward: to fund research to find a method of early detection and ultimately a cure for ovarian cancer. The Board of Directors and dedicated staff of OCRF work diligently to educate women about ovarian cancer.They believe through educating a woman about ovarian cancer can make a difference in the lives of thousands of women who may be at risk.Every new research grant brings one step closer to finding a breakthrough.
To help fund the most promising work that is being done in the area of ovarian cancer by OCRF, Foodbuzz helped Electrolux and Kelly Ripa raise money for the Ovarian Cancer Research Fund by sending two Foodbuzz Featured Publishers to New York and giving them an opportunity to make banana splits with their kids.
To further support the worthy cause ,Foodbuzz is sponsoring a posting challenge and Top 9 takeover! In a Top 9 Takeover, Foodbuzz asks all Featured Publishers to construct a post about their ultimate Banana Split, and then for one day only, all Top 9 posts reflect that theme!.And Foodbuzz will donate $50(Up to $5,000) for every Banana Splits post by a Featured Publisher before Friday, July 16th.
For my delicious take on the decadent banana dessert,I use home made velvety dark chocolate ice cream(that has 1/2 the fat of a heavy cream ice cream),the topping of rich chocolate fudge sauce has no cream either,the nutty almonds ,juicy cherries and a crunchy whole grain berry cereal - all make it a healthier dessert, so fun to make and even more delicious to eat.
Recipe :Low fat Dark Chocolate Velvet Ice Cream and Chocolate Fudge Sauce
Ice cream yields 2 cups
Makes 4 banana splits
Ingredients
4 Ripe bananas
For Dark Chocolate Velvet Ice Cream
2 cups reduced fat milk
1 cup unsweetened Coconut milk(preservative free,I use Thai Kitchen brand)
1/2 cup bitter sweet chocolate chips
1/4 cup unsweetened cocoa powder
3/4 cup brown sugar or 1/2 cup agave nectar
2 teaspoon unflavored gelatin or 1 teaspoon agar agar powder
For Chocolate Fudge Sauce
1/2 cup bitter sweet chocolate chips
2 tablespoon reduced fat milk
For toppings
1/2 cup raw almonds,few chopped rest kept whole
1/2 cup low fat whole grain berry cereal
few fresh cherries
Method
Heat about 1/4 cup of water in a small saucepan,add the gelling agent(gelatine or agar-agar).Let simmer for for 4-5 minutes until completely dissolved,turn off the heat and stir in the sugar until completely dissolved.
Heat milk(both coconut and dairy milk) in another saucepan,turn off the heat and add the chocolate chips and the cocoa powder,whisk until mixture is smooth and glossy,stir in the sugar-gelatin mixture,blend in a food processor for a minute.Pour in freezer proof container and chill for 3-4 hours before churning in an ice cream maker as per the manufacturer's instruction.Serve the ice cream or store in freezer proof containers.
To make the fudge sauce
Just before assembling the banana split,combine the chocolate chips and the milk ,set in the microwave for 15 seconds,stir and return for another 15 seconds ,repeat until chocolate is completely melted and smooth.
To assemble the banana split,use either tall wine glasses or oval slightly deep plates.Sprinkle the cereal at the bottom of the serving dish,then place whole raw almonds,put halved bananas on the side,a scoop of ice cream between the bananas.Drizzle about a tablespoon of chocolate fudge sauce, some chopped nuts and cherries.And indulge!
