Bananas with Raspberry Sauce

Oxmoor House
2 servings.


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2 cups fresh raspberries, divided
1 tablespoon sugar
2 small bananas
1 teaspoon lemon juice


Place 1 1/2 cups raspberries in container of an electric blender; cover and process until smooth. Pour raspberry puree into a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds remaining in strainer. Combine raspberry juice and sugar, stirring until sugar dissolves.

Peel bananas; slice each banana diagonally into 4 pieces. Place banana in a bowl; add lemon juice, and toss gently. Arrange banana and remaining 1/2 cup raspberries evenly on 2 dessert plates. Spoon raspberry sauce evenly over fruit.

Created date

August 2009

Nutritional Information

Calories 159
Caloriesfromfat 6 %
Fat 1 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 39.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 1 mg
Calcium 0.0 mg