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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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From Healthy Cooking June/July 2009 from Lisa Varner Very easy to make and is a wonderful treat. I lightened it up even more by using the Splenda brown sugar substitute. Ingredients:
1 tablespoon butter |
3 tablespoons brown sugar |
1 tablespoon orange juice |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
3 large bananas |
2 tablespoons chopped pecans, toasted |
1/2 teaspoon rum extract |
3 cups reduced fat vanilla ice cream |
Directions:
1. In a large nonstick skillet melt butter over medium- low heat. Stir in brown sugar, orange juice, cinnamon and nutmeg until blended. Add bananas and pecans: cook stirring gently until bananas are glazed and slightly softened, about 2-3 minutes. Remove from heat and stir in extract. Serve with ice cream. Serving is 1/3 cup banana mixture with 1/2 cup ice cream.
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