Servings | 4 Preparation Time | 15 min Cooking Time | 30 min Level of Difficulty | Easy
desserts | Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange -- let your imagination run wild. They're perfect for Mother's Day!
1 sprays cooking spray 4 large banana(s), ripe, peeled 8 oz canned crushed pineapple in juice, drained 6 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or 2 tbsp 1/2 tsp ground cinnamon 1 cup fat-free ricotta cheese 1 tsp vanilla extract 1 cups raspberries
Instructions
1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan. 2. Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer a more 'mild' flavor.) 3. Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside. 4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
-- Edited by Colette at 16:29, 2006-02-06
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