| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Vegetarian |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Apple juice |
| 2 |
tb |
Light brown sugar |
| 1 |
lg |
Ripe mango |
|
|
Peeled; pitted and sliced |
| 2 |
|
Ripe medium bananas |
|
|
Peeled and sliced crosswise |
| 2 |
lg |
Ripe kiwi fruits |
|
|
Peeled and sliced crosswise |
| 6 |
|
Ripe strawberries; (optional), up to 8 |
|
|
Sliced |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
c |
Dark rum |
|
|
Splash banana liqueur |
| 2 |
c |
Frozen low-fat vanilla yogurt; up to 3 |
INSTRUCTIONS
4 SERVINGS LACTO
Tropical fruits, with almost all their calories derived from carbohydrates,
are a logical starting point for a low-fat dessert. In this recipe, the
fruits are saut6ed. then doused with dark rum and ignited. When setting
aflame, never pour the liquor directly from the bottle into the pan. Always
measure out the liquor and transfer it to a small pitcher ahead of time.
In large skillet, combine apple juice and sugar. Cook over medium heat,
stirring often, until simmering, 4 minutes. Add mango, bananas, kiwi
fruits, strawberries and cinnamon and cook, stirring occasionally to coat
fruit with juice mixture, 4 minutes.
Remove pan from heat and add rum and liqueur. Return pan to heat and bring
to a simmer. Carefully ignite fruit mixture with lighted march. Allow flame
to subside and cook 1 minute.
To serve, scoop low-fat frozen yogurt into individual serving bowls and
spoon warm fruit over top.
PER SERVING: 295 CAL.; 5G PROT.; 3G TOTAL FAT (1G SAT. FAT); 58MG CARB.;
10MG CHOL.; 82MG SOD.; 50 FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 40
Converted by MM_Buster v2.0l.
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