Hot Pineapple and Bananas with Ice Cream
4 Servings (1/2 cup banana mixture and 1/4 cup ice cream)
This tasty treat is so delicious that you won't even realize it's lower in sugar than the traditional version of this recipe! Recipe courtesy of the American Diabetes Association.
Calories 145; calories from fat 35; total fat 4g; saturated fat 1.7g; trans fat 0g; cholesterol 15mg; sodium 45mg; total carbohydrate 30g; dietary fiber 4g; sugars 17g; protein 2g
Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray, add the pineapple and cook 3 minutes or until beginning to lightly brown, stirring frequently.
Add the bananas, margarine and cinnamon. Cook 1 minute, stirring constantly, using two utensils as you a stir fry.
Remove from heat, add the pineapple juice and vanilla. Toss gently. Cover and let stand 3 minutes to absorb flavors.
To serve, spoon equal amounts in each of four dessert bowls and top each with 1/4 cup ice cream.
How to make
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1 8-ounce can pineapple tidbits in its own juice, drained, reserving 1/4 cup juice
2 ripe, not overripe, medium bananas, peeled, halved lengthwise and cut into 2-inch pieces
1 tablespoon reduced-fat margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 cup no-sugar-added vanilla or low-fat butter pecan ice cream