RECIPE
Make the curd and freeze scoops of frozen yogurt in advance; sauté bananas just before serving.
Yield
4 servings
Ingredients
1/4 cup packed brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
2 medium ripe unpeeled bananas
3 tablespoons fresh lime juice (about 2 limes)
1 tablespoon butter
1/4 cup dark rum
2 cups vanilla fat-free frozen yogurt
1/2 cup Pineapple Curd
Preparation
Combine the first 3 ingredients in a medium bowl.
Peel bananas; cut each in half lengthwise. Cut each half into 4 pieces. Brush bananas with juice; dredge in brown sugar mixture.
Melt butter in a large nonstick skillet over medium-high heat; add bananas. Cook 2 minutes, turning bananas after 1 minute. Remove from heat; pour rum into one side of pan. Ignite rum with a long match; let flames die down.
Spoon 1/2 cup vanilla frozen yogurt into each of 4 dessert dishes; top each with 4 banana pieces and 2 tablespoons Pineapple Curd. Serve immediately.
Nutritional Information
Calories:312 (14% from fat)
Fat:4.7g (sat 2.8g,mono 1.3g,poly 0.3g)
Protein:4.6g
Carbohydrate:57.4g
Fiber:2.2g
Cholesterol:43mg
Iron:0.6mg
Sodium:99mg
Calcium:122mg
Caribbean cooking@home
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