| 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
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