Rum-Caramel Tropical Sundaes

Rum-Caramel Tropical Sundaes

A dash of rum enhances the flavor of pineapple and bananas for a delicious adult dessert.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

1/2
cup fat-free caramel ice cream topping
1
tablespoon rum
4
slices (1/2-inch-thick) cored fresh pineapple
2
small bananas
3
cups fat-free vanilla ice cream or frozen yogurt
  1. 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.
  2. 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.
  3. Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Fresh pineapple is now easier than ever to use. You can find it already cored and peeled in the refrigerated produce case.

Nutrition Information:

1 Serving (1/6 of Recipe)
  • Calories 220
    • (Calories from Fat 5),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 140mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 4g,
    • Sugars 36g),
  • Protein 4g;
Percent Daily Value*:
    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.