4 servings (serving size: 1/2 cup yogurt, 4 banana pieces, and 1/3 cup sauce)
2 medium bananas
1/3 cup firmly packed brown sugar
2 tablespoons reduced-calorie margarine
1 (8-ounce) can pineapple chunks in juice, drained
1/4 teaspoon ground cinnamon
1/4 cup white rum
2 cups vanilla nonfat frozen yogurt
How to Make It
Peel bananas; cut each banana in half lengthwise. Cut each half into four pieces.
Place brown sugar and margarine in a large skillet, and cook over medium heat until margarine melts, stirring constantly. Add banana, pineapple chunks, and cinnamon; cook just until banana is tender, stirring and basting frequently with cooking liquid.
Place rum in a small saucepan, and cook until warm. Ignite rum with a long match, and pour over banana mixture. Stir banana mixture gently until flame dies down. Spoon yogurt into dessert bowls, and top with banana mixture. Serve immediately.
Supereasy & very tasty. Added the cinnamon to the brown sugar & butter. After the butter melted added less than 1tbs pineapple juice to smoothen. Nice with frozen yogurt, probably would be good with dessert waffles too.
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