5 medium bananas
1 lemon
1 jar (12.25 oz) fat free caramel ice cream topping
½ tsp cinnamon
1 tsp rum extract
1 quart frozen vanilla low-fat yogurt or ice cream
Slice bananas. Zest lemon and juice lemon to measure ¼ cup juice.
Combine ice cream topping, lemon juice and cinnamon in skillet. Bring to a boil over medium-high heat, stirring occasionally: remove from heat. Gently stir in bananas and rum extract; toss gently.
For each serving, spoon about ½ cup of the banana mixture over frozen yogurt. Garnich with lemon zest.
Yield: 8 servings
From: Pampered Chef
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