 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
From Half-Baked Gourmet: Desserts by Tamara Holt. We used sugar substitute and it was very good - could be served with a dollop of low-fat sour cream sweetened with a sugar substitute, vanilla ice cream, yogurt or fat-free topping. Ingredients:
15 gingersnap cookies |
1/4 cup butter, melted |
1/4 cup chopped crystallized ginger |
6 bananas, peeled and halved lengthwise |
2 tablespoons sugar or 2 tablespoons sugar substitute |
2 tablespoons fresh lemon juice |
Directions:
1. Heat oven to 400ºF.
2. Process gingersnaps to make 1 cup crumbs.
3. Mix with melted butter and chopped crystallized ginger.
4. Sprinkle half the crumbs into a 9 glass pie plate.
5. Arrange bananas on top of crumbs and sprinkle with sugar and lemon juice and remaining crumbs.
6. Bake until golden, 20-25 minutes.
7. Serve warm.
|
|