Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

When making this recipe for adults, substitute an equal amount of gold rum for the apple juice.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
Serves 4 (serving size: 1 parfait)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel bananas, and cut each banana in half lengthwise. Cut each half into 3 pieces.

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  • Combine sugar and next 3 ingredients in a nonstick skillet. Cook over medium-low heat 3 minutes or until sugar mixture begins to bubble. Add bananas to pan; cook 2 minutes or until bananas begin to soften.

  • Spoon 1/2 cup yogurt into the bottom of each of 4 parfait glasses. Divide banana mixture evenly among glasses. Top each serving with 1 tablespoon pecans.

Nutrition Facts

290 calories; fat 10.3g; saturated fat 3.8g; mono fat 3.6g; poly fat 1.6g; protein 10.9g; carbohydrates 42.2g; fiber 2.4g; cholesterol 15mg; iron 0.5mg; sodium 192mg; calcium 102mg.
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