Roasted Bananas with Chocolate Yogurt Cream

1.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

NUTRITTION INFORMATION

-Calories: 375 kcal
-Carbohydrates: 54 g
-Dietary Fiber: 3 g
-Fat: 15 g
-Protein: 6 g
-Sugars: 47 g

2.COOKING DIRECTIONS

-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 degrees 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.

Yield: 4 servings

Related posts:

1. Bananas Foster Tart
2. Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse
3. Red Velvet Cake with Cream Cheese Ice Cream
4. Chocolate Cupcakes
5. White Chocolate and Lime Blondies

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Posted by Sandy Bloom on Aug 27 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry