| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 2 | Servings | ||
INGREDIENTS
| 2 | Ripe bananas | |
| 1 | T | Margarine |
| 1 | T | Brown sugar |
| 2 | T | Apple juice concentrate |
| thawed | ||
| 1 | t | Vanilla extract |
| 1/4 | t | Ground cinnamon |
| 1/8 | t | Ground allspice |
| 2 | T | Dark rum |
| 1 | c | Vanilla reduced-fat frozen |
| yogurt | ||
| Fresh mint sprigs |
INSTRUCTIONS
Cut bananas in half crosswise, and cut halves lengthwise. Melt margarine in a large nonstick skillet over medium-high heat. Add brown sugar and next 4 ingredients; cook 30 seconds. Add banana pieces, and cook 1 minute on each side. Heat rum in a small saucepan. Pour over banana mixture. Ignite rum with a long match, if desired; let flames die down. Stir gently. Top each serving with frozen yogurt, and garnish, if desired. Serve immediately. Per serving: Calories 273, Fat 7.9g. Posted to MM-Recipes Digest V4 #318 by Julie Bertholf <jewel1@ix.netcom.com> on Dec 07, 1997
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“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”
Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 7.4mg
Sodium: 156.2mg
Potassium: 716.6mg
Carbohydrates: 42g
Fiber: 3.3g
Sugar: 29.3g
Protein: 7.8g