Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light January 1996

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Recipe Summary

Yield:
4 servings (serving size: 1/2 cup yogurt, 4 banana pieces, and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel bananas; cut each banana in half lengthwise. Cut each half into four pieces.

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  • 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.

Nutrition Facts

262 calories; calories from fat 13%; fat 3.9g; protein 4.2g; carbohydrates 56.3g; cholesterol 0mg; sodium 126mg.
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