Ingredients:

• 2 ripe medium bananas
• 1 cup apricot nectar or peach or pineapple juice, divided
• 1/2 cup Hershey’s Semi-Sweet Chocolate Chips
• 2 tablespoons sugar
• 1 cup low fat 2% milk

Method:

1. Into a blender container or food processor, slice bananas.
2. Add 3/4 cup fruit juice. Cover;
   blend until smooth.
3. In small microwave-safe bowl, place chocolate chips, remaining 1/4 cup
   fruit juice and sugar.
4. Microwave at HIGH (100%) 30 seconds; stir.
5. If necessary, microwave
   at just until chips are melted and mixture is smooth when stirred.
6. Add to mixture in blender.
7. Cover; blend until thoroughly combined.
8. Add milk.
9. Cover blend until smooth.
10. Pour into 8- or
    9-inch square pan.
11. Cover; freeze until hard around edges, about 2 hours.
12. In large mixer bowl or food processor, spoon partially frozen mixture; beat until smooth
    but not melted.
13. Return mixture to pan.
14. Cover; freeze until firm, stirring several times before
    mixture freezes.
15. Before serving, let stand at room temperature 10 to 15 minutes until slightly
    softened.
16. Scoop into 8 individual dessert dishes.
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