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 manufacturers 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"
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 12|
|Calories from Fat: 21 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.6mg||0 %|
|Potassium 319.6mg||8 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 44.9g|
|Protein 1.8g||3 %|
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Calories per serving: 203
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