Bananas with yogurt sounds like a simple breakfast combination, but dress the bananas up with a little butter, rum and sugar, run them under the broiler and you've got a decadent dessert. Source: EatingWell Magazine, February/March 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. Spoon in yogurt. Cover with plastic wrap and let drain in the refrigerator for at least 1 1/2 hours.

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  • About 20 minutes before serving, position rack in top third of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.

  • Place bananas, cut sides up, on the baking sheet. Sprinkle with brown sugar, cinnamon and rum (or lemon juice). Dot with butter. Roast in the oven for 5 minutes. Turn on the broiler; broil until the bananas are golden and the sugar is bubbly, about 2 minutes.

  • 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. Push the cream to one side; add the drained yogurt and fold into the cream with a rubber spatula until blended. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.

Tips

Make Ahead Tip: The yogurt can be drained overnight.

Nutrition Facts

360 calories; 15.9 g total fat; 53 mg cholesterol; 76 mg sodium. 50.8 g carbohydrates; 7 g protein; Full Nutrition