| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dessert, Eat-lf mail, Fruit, Low fat | 2 | Servings | |
INGREDIENTS
| 2 | md | Bananas; Peel, Cut On Diagonal Into 1" Thick Pieces |
| 2 | ts | Sugar |
| 2 | ts | Rum Extract; *Note |
| 1/2 | ts | Vanilla Extract |
| 1 1/2 | ts | Unsalted Butter; **Note, Cut In Pcs |
INSTRUCTIONS
*NOTE: Original recipe used 2 T brandy - I omitted **NOTE: Original recipe used 2 T butter A simple recipe, this is easily varied by using another alcohol, usch as rum, in place of the brandy; by adding a T of cream and/or grated chcolate, or the greated zest of a lemon, orange, or lime. Serve the bananas on their own, with cookies or over ice cream. Cut a 12 x 14" piece of aluminum foil and put the banans in the center of the foil. Sprinkle with the sugar, drizzle the brandy and vanilla over, and dot withthe butter. Brind two opposite sides of the foil up over the bananas and fold the edges together three times in 1/4" folds to seal. Fold together the remaining sides in the same way. Place the foil package in the steaming basket and steam until just warmed through, about 10 minutes. To serve, slit the foil open wiht a knife and slide the bananas onto individual plates. Drizzle the juices over and serve. If you make this please remember my email address, write to me and give me enough to come to your house for dessert...this is really wonderful. It has a creamy texture and tastes heavenly. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> Recipe By : Cooking With Steam, Stephanie Lyness, pg 141 Posted to Digest eat-lf.v096.n204 Date: Wed, 30 Oct 1996 23:36:38 -0800 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 117.7 Fat 3.4g Carb 21.6g Fib 1.8g Pro 0.8g Sod 1mg CFF 25.4%
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