5 medium bananas
1 can (284mL) butterscotch ice cream topping
1 lemon teaspoon cinnamon
1 teaspoon rum extract
4 cups frozen vanilla low-fat yogurt or ice cream
Slice bananas using Egg Slicer Plus. Zest whole lemon using lemon Zester/Scorer;
set aside. Juice lemon with Lemon Aid to measure 1/4 cup juice.
Combine butterscotch, lemon juice and cinnamon in Generation II Stir-Fry
Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove
from heat. Stir in bananas and rum extract using Nylon Spoon.
For each serving, spoon about 1/2 cup of the banana mixture over a scoop of
frozen yogurt. Garnish with lemon zest.
Cook's Tip: To serve Bananas Foster Stir-Fry over toasted pound cake, preheat
oven to 350°F. Using Garnisher, slice pound cake into 1/2 inch slices and place
on Rectangle Stone. Sprinkle with cinnamon-sugar. Bake 12-15 minutes or until
lightly golden and toasted.
Per serving: 228 calories 4 Protein 4 fat 48 carbohydrates 152 sodium
From: Season's Best Recipe Collection, Fall/Winter 2000