Name: Faux Bananas Foster
Ingredients: 2 tb Butter or vegetable margarine; 1/4 c Brown sugar; 2 ts Orange zest; 1 Orange; juice of; 1/4 ts Cinnamon; 4 Bananas; Peeled and halved lengthwise; 2 c Nonfat vanilla frozen yogurt; OR non dairy Ice cream

In a way completely incomprehensible to the human mind, Jesus Christ not only became the God-man in the incarnation but also will forever continue to be that. As High Priest, He continually intercedes for all those He saves. Because a priest must represent both God and men, He could not have been believers’ High Priest apart from His deigning to become a man. If He had never been touched with the feelings of their infirmities, including being tempted in every way as they are, He could not have fully identified with them and thereby been able to encourage, strengthen, and encourage them in their temptations.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Lao	Veglife1	1	servings

INGREDIENTS

2	tb	Butter or vegetable margarine
1/4	c	Brown sugar
2	ts	Orange zest
1		Orange; juice of
1/4	ts	Cinnamon
4		Bananas
		Peeled and halved lengthwise
2	c	Nonfat vanilla frozen yogurt
		OR non dairy Ice cream

INSTRUCTIONS

Makes 4 servings
The traditional rum and banana liqueur are not missed at all in this
version of a famous dessert. Bananas that are bruised or too ripe for
eating will still work well in this dish. Prepare it at the table in a
chafing dish or skillet for added drama.
1. In a saute pan over medium-high heat, melt butter or margarine. Stir in
brown sugar, orange zest, juice, and cinnamon. Stir until sugar dissolves,
about 1 minute. Lay bananas cut side down in syrup. Using a spoon, drizzle
syrup over bananas to coat. Cook fur minutes, until bananas begin to brown
and soften.
2. Carefully transfer bananas to dessert plates, allowing 2 halves per
serving. Add a large scoop of vanilla frozen yogurt to each plate, and
spoon sauce over top. LAOTO/VEGAN
PER SERVING: 308 CAL. (18% from fat). 3g PROT. 6g FAT, 83g CARB, 98mg SOD,
6mg CHOL, 3g FIBER
By "Karen C. Greenlee" <[email protected]> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 55
Converted by MM_Buster v2.0l.

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