The sauce can be served over a variety of fruits, including strawberries, apples, pears, pineapple, or peaches.

Recipe by Oxmoor House January 2002

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Recipe Summary

Yield:
6 servings (serving size: 3/4 cup bananas and 2 tablespoons rum sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine evaporated milk and cornstarch in a 2-quart saucepan, stirring well with a whisk until cornstarch dissolves. Add sugar, rum, and salt; stir well.

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  • Place saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, 2 minutes. Remove from heat; cool slightly. Add spread and flavoring; stir well. Serve over banana.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

233 calories; fat 3g; saturated fat 0.7g; protein 2g; carbohydrates 46.6g; cholesterol 1mg; iron 0.7mg; sodium 168mg; calories from fat 11%; fiber 2.6g; calcium 58mg.
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