Roasted Bananas With Chocolate Yogurt Cream |
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Prep Time: 38 Minutes Cook Time: 7 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These bananas look and sound awesome. I couldn't resist posting this recipe even though I haven't tried it as yet. I found this in Eating Well Magazine, February/March 2006. Refrigerator time is from 1-1/2 hours to overnight. Ingredients:
1 1/2 cups low-fat vanilla yogurt |
4 bananas, cut in half cross wise then lengthwise |
3 tablespoons dark brown sugar |
1/2 teaspoon ground cinnamon |
1 tablespoon dark rum or 1 tablespoon lemon juice |
1 tablespoon cold butter, cut into small pieces |
1/2 cup whipping cream |
2 tablespoons unsweetened cocoa powder |
1 tablespoon confectioners' sugar |
cooking spray |
toasted chopped almonds or toasted chopped macadamias or toasted chopped pecans |
Directions:
1. Line a sieve or colander with cheesecloth and set over bowl, leaving at least 1/2 clearance from the bottom.
2. Spoon in yogurt.
3. Cover with plastic wrap and let drain in the refrigerator for at least 1-1/2 hours or overnight.
4. About 20 minutes before serving, position rack in top third of oven; preheat to 425°F.
5. Coat baking sheet with cooking spray.
6. Place bananas, cut sides up, on the baking sheet.
7. Sprinkle with brown sugar, cinnamon and rum or lemon juice.
8. Dot with butter.
9. Roast in the oven 5 minutes.
10. Turn on the broiler, brown until the bananas are golden and the sugar is bubbly, about 2 minutes.
11. Meanwhile, beat cream, cocoa, and confectioners' sugar, in a large bowl with an electric mixer, scraping down the sides of the bowl, once or twice, until soft peaks form.
12. Push the cream to one side; add the drained yogurt and fold into the cream with rubber spatula until blended.
13. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.
14. Sprinkle with toasted, chopped nuts, if desired.
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