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Caribbean Bananas Flambé with Pineapple Curd over Frozen Yogurt

Photo: Jan Smith
Yield 4 servings
Make the curd and freeze scoops of frozen yogurt in advance; sauté bananas just before serving.

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

Nutrition Information

  • calories 312
  • caloriesfromfat 14 %
  • fat 4.7 g
  • satfat 2.8 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 4.6 g
  • carbohydrate 57.4 g
  • fiber 2.2 g
  • cholesterol 43 mg
  • iron 0.6 mg
  • sodium 99 mg
  • calcium 122 mg

How to Make It

  1. Combine the first 3 ingredients in a medium bowl.

  2. Peel bananas; cut each in half lengthwise. Cut each half into 4 pieces. Brush bananas with juice; dredge in brown sugar mixture.

  3. 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.

  4. 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.