Bananas Foster Dip
1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 teaspoon ground cinnamon
1 jar (12 ounces) hot caramel ice cream topping
2 apples, cut into wedges, or butter cookies
Preheat oven to 350°F. Chop pecans and banana using Food Chopper.
Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; chop
zest using Utility Knife. Juice lemon to measure 1 tablespoon juice.
Combine banana, lemon zest, juice, cinnamon and ice cream topping
in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Pour
mixture into Small Oval Baker. Sprinkle pecans over caramel mixture.
Bake 10-12 minutes or until bubbly and heated through. Cut apples into
wedges using Crinkle Cutter. Serve dip with apples or butter cookies.
Yield: 16 servings or 24 sample servings
Nutrients per serving: (Light) (2 tablespoons dip and 2 apple slices):
Calories 130, Total Fat 4.5 g, Saturated Fat .5 g, Cholesterol 0 mg,
Carbohydrate 26 g, Protein 1 g, Sodium 45 mg, Fiber less than 1 g
Cook's Tip: Pantry Korintje Cinnamon can be substituted for the ground
cinnamon, if desired.
Dip the apple wedges into additional lemon juice to prevent them from
Try this dessert as a topping over scoops of ice cream or slices of
Source: Pampered Chef