A dash of rum enhances the flavor of pineapple and bananas for a delicious adult dessert.
cup fat-free caramel ice cream topping
slices (1/2-inch-thick) cored fresh pineapple
cups fat-free vanilla ice cream or frozen yogurt
In 10-inch skillet, mix ice cream topping and rum. Cook over medium heat 2 to 3 minutes, stirring occasionally, until topping is melted and mixture is smooth.
Cut each pineapple slice into 6 wedges. Peel bananas; cut diagonally into 1/2-inch-thick slices. Gently stir pineapple and bananas into topping mixture. Cook over medium heat about 2 minutes, stirring gently, until fruit is thoroughly heated.
Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.
Fresh pineapple is now easier than ever to use. You can find it already cored and peeled in the refrigerated produce case.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/6 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 2 Other Carbohydrate;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.