Yield: 1 servings
|2 tablespoons||Butter or vegetable margarine|
|¼ cup||Brown sugar|
|2 teaspoons||Orange zest|
|1 \N||Orange; juice of|
|\N \N||Peeled and halved lengthwise|
|2 cups||Nonfat vanilla frozen yogurt|
|\N \N||OR non dairy Ice cream|
Makes 4 servings
The traditional rum and banana liqueur are not missed at all in this version of a famous dessert. Bananas that are bruised or too ripe for eating will still work well in this dish. Prepare it at the table in a chafing dish or skillet for added drama.
1. In a saute pan over medium-high heat, melt butter or margarine. Stir in brown sugar, orange zest, juice, and cinnamon. Stir until sugar dissolves, about 1 minute. Lay bananas cut side down in syrup. Using a spoon, drizzle syrup over bananas to coat. Cook fur minutes, until bananas begin to brown and soften.
2. Carefully transfer bananas to dessert plates, allowing 2 halves per serving. Add a large scoop of vanilla frozen yogurt to each plate, and spoon sauce over top. LAOTO/VEGAN PER SERVING: 308 CAL. (18% from fat). 3g PROT. 6g FAT, 83g CARB, 98mg SOD, 6mg CHOL, 3g FIBER
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 55 Converted by MM_Buster v2.0l.