INGREDIENTS

INSTRUCTIONS

In a food processor, process bananas, sugar, and zest until smooth.
In a measuring cup, whisk together juice and powered egg white until
smooth. Whisk in milk. With motor running, pour juice mixture into
banana mixture and process until smooth. Chill. Pour into a 2-quart
ice cream freezer and freeze according to manufacturer's directions.
Cover cylinder and freeze until firm. Scoop out a 2-inch mound of
sherbet onto each cookie and place in a freezer-safe dish. Cover and
freeze for one hour or until very firm. Place chocolate chips in a
heavy-duty sandwich bag and close tightly. Melt by submerging several
minutes in hot water. Worked melted chocolate into one corner of the
bag. Using scissors, snip off just the tip of the corner to make a
small opening. Using bag as a pastry bag, drizzle chocolate over top
of firmly frozen sherbet. Store bonbons in freezer until ready to
serve.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
NOTES : To make rounds of the Chocolate Macadamia Tiles, cut 1 block
(1/2 recipe) into 12 pieces.  Roll each piece into a ball and flatten
into a 2-inch round, pushing nuts into surface of cookie.  Bake as
recipe directs.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.

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