| 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" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 55
Converted by MM_Buster v2.0l.
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