Bananas Foster ­

POINTS per serving 7; Diabetic Exchanges:

3 Starch, 1 Fruit, 1½  Fat


Created in the 1950s, this quintessential New Orleans dessert was named after Richard Foster, a regular customer at Brennan's restaurant.


Yield: 4 servings (serving size: ½ cup banana mixture and ½ cup ice cream).




4 bananas

4 tablespoons light butter or stick margarine

cup firmly packed dark brown sugar

½ teaspoon ground cinnamon

6 tablespoons dark rum

2 cups vanilla light ice cream



1. Peel bananas; cut each banana in half cross­ wise, and then cut each piece in half lengthwise.


2. Melt butter in a large nonstick skillet over medium heat. Add brown sugar and cinnamon; cook until sugar dissolves and mixture is syrupy and bubbly, stirring occasionally. Add bananas; cook 2 minutes or until softened, basting fre­quently with syrup.


3. Remove from heat; pour rum into 1 side of skillet. Ignite with a long match; let flames die down. Place over medium heat, and cook 3 min­utes or until syrup thickens slightly, basting bananas frequently with syrup. Serve with ice cream


Per serving: CAL 346 (21% from fat); PRO 5.2g; FAT 8.6g (sat 5.2g); CARB 63.78; FIB 4.0g; CHOL 25mg; IRON 0.7mg; SOD 128mg; CALC 125mg