Bananas Foster Dip

1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 lemon
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. Zest enough lemon to measure 1 teaspoon zest; chop zest. Juice lemon to measure 1 tablespoon juice.

Combine banana, lemon zest, juice, cinnamon and ice cream topping in a bowl; mix well. Pour mixture into baking dish. Sprinkle pecans over caramel mixture. Bake 10-12 minutes or until bubbly and heated through. Cut apples into wedges. 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: Dip the apple wedges into additional lemon juice to prevent them from turning brown.

Try this dessert as a topping over scoops of ice cream or slices of pound cake.