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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