| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruit | 1 | servings | |
INGREDIENTS
| 2 | md | Bananas |
| 1/3 | c | Firmly Packed Brown Sugar |
| 2 | tb | Reduced-Calorie Margarine |
| 8 | oz | Pineapple Chunks In Juice; Drained |
| 1/4 | ts | Ground Cinnamon |
| 1/4 | c | White Rum |
| 2 | c | Vanilla Fat-Free Frozen Yogurt |
INSTRUCTIONS
Peel bananas; cut each banana in half lengthwise. Cut eash half into four pieces. Place brown sugar and margarine in a large skillet and cook over medium heat until margarine melts, stirring constantly. Add banana, pineapple chunks and cinnamon; cook until banana is tender, stirring and basting frequently with cooking liquid. Place rum in a small saucepan, and cook until warm. Ignite rum with a long match, and pour over banana mixture. Stir banana mixture until flames die down. Spoon yogurt into desert bowls, and top with banana mixture. Serve immediately. Recipe by: Cooking Light Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 18, 1999, converted by MM_Buster v2.0l.
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