Caribbean Bananas Flambé with Pineapple Curd over Frozen Yogurt

Photo: Jan Smith

Make the curd and freeze scoops of frozen yogurt in advance; sauté bananas just before serving.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 14%
  • Fat: 4.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.6g
  • Carbohydrate: 57.4g
  • Fiber: 2.2g
  • Cholesterol: 43mg
  • Iron: 0.6mg
  • Sodium: 99mg
  • Calcium: 122mg


  • 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


  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.
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