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

Elizabeth Taliaferro
Recipe by Cooking Light March 2006

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Jan Smith

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a medium bowl.

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  • 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.

Nutrition Facts

312 calories; calories from fat 14%; fat 4.7g; saturated fat 2.8g; mono fat 1.3g; poly fat 0.3g; protein 4.6g; carbohydrates 57.4g; fiber 2.2g; cholesterol 43mg; iron 0.6mg; sodium 99mg; calcium 122mg.