Caribbean Bananas Flambé with Pineapple Curd over Frozen Yogurt

Caribbean Bananas Flambé with Pineapple Curd over Frozen Yogurt Recipe
Photo: Jan Smith
Make the curd and freeze scoops of frozen yogurt in advance; sauté bananas just before serving.

Yield:

4 servings

Recipe from

Nutritional 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

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.

Note:

Elizabeth Taliaferro,

March 2006
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