By: EatingWell
Photographer: Burris, Ken
Publish Date: 2008-10-01
Servings: 4
Yield: 4 servings
Total Time: 2 hours (including draining yogurt)
Prep Time: 25 minutes
To Make Ahead: The yogurt can be drained overnight.
Recipe Description:
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.
Recipe Ingredients:
- 1 1/2 cups low-fat vanilla yogurt
- 4 bananas, cut in half crosswise then lengthwise
- 3 tablespoons dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon dark rum, or lemon juice
- 1 tablespoon cold butter, cut into small pieces
- 1/2 cup whipping cream
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon confectioners' sugar
Recipe Steps:
- 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.
- About 20 minutes before serving, position rack in top third of oven; preheat to 425°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.
Recipe Nutrition:
Per serving: 359 calories; 16 g fat (10 g saturated fat, 4g mono unsaturated fat); 53 mg cholesterol; 51 g carbohydrates; 7 g protein; 4 g fiber; 76 mg sodium; 712 mg potassium
Nutrtion Bonus: Potassium (21% daily value), Calcium & Vitamin C (20% dv), Vitamin A (15% dv).
Exchanges: 1 1/2 fruit, 1 1/2 other carbohydrate, 1/2 low-fat milk, 3 fat
Recipe Categories:
- Course(s)
- Dessert
- Cuisine(s)
- American
- Special Health Consideration(s)
- Low Cholesterol
- Low Sodium
- High Potassium
- High Calcium
- Seasons & Occassions
- Spring
- Fall
- Summer
- Winter
- Entertainment
- Baby Shower
- Bridal Shower
- Main Ingredient(s)
-
- Dairy & Soy
- Other
-
- Dairy & Soy
- Yogurt
- Technique(s)
- Roast
- Hand Mixer
- Chill
- Broil
- Standing Mixer
- Dish Type(s)
- Desserts
Recipe Disclaimer(s):
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
