| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 3/4 |
c |
Light brown sugar; packed |
| 1/3 |
c |
Heavy whipping cream |
| 1 |
sm |
Banana; pureed, plus |
| 2 |
md |
Bananas; thinly sliced |
| 1 |
pn |
Salt |
| 1/4 |
ts |
Cinnamon |
| 12 |
|
Pecan halves |
| 1 1/2 |
pt |
Coffee ice cream or coffee yogurt |
INSTRUCTIONS
ight></x-rich><x-rich><flushright><flushright><flushright><flushright><cent
er> This totally decadent recipe comes from the May 6, 1998 issue of the
Los Angeles Times. Article written by Abby Mandel.
</center>Simmer butter, sugar and cream in small saucepan over medium-low
heat, stirring often, until mixture coats back of spoon, about 4 minutes.
<flushright>Stir in pureed banana, salt and cinnamon and cook 1 minute.
Puree in food processor or blender until smooth. Stir in pecan halves.
Divide sliced bananas among 6 dessert dishes. Top with 1/2 cup ice cream or
yogurt. Spoon 2 tablespoons hot praline sauce over each dish. Serve
immediately.
Each serving is 400 calories; 127 mg sodium; 67 mg cholesterol; 20 grams
fat; 56 grams carbohydrates; 3 grams protein; 0.30 gram fiber
Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@earthlink.net> on
May 19, 1998
A Message from our Provider:
“When God ordains, He sustains.”