Roasted Bananas with Chocolate Yogurt Cream
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.
Ingredients
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1 1/2 cups low-fat vanilla yogurt
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4 bananas, cut in half crosswise then lengthwise
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3 tablespoons dark brown sugar
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1/2 teaspoon ground cinnamon
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1 tablespoon dark rum, or lemon juice
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1 tablespoon cold butter, cut into small pieces
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1/2 cup whipping cream
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2 tablespoons unsweetened cocoa powder
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1 tablespoon confectioners' sugar
Directions
1.
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.
2.
About 20 minutes before serving, position rack in top third of oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.
3.
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.
4.
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.
Tip:
MAKE AHEAD TIP: The yogurt can be drained overnight.
Nutrition information
Calories 359, Total Fat 16 g, Saturated Fat 10 g, Monounsaturated Fat 4 g, Cholesterol 53 mg, Sodium 76 mg, Carbohydrate 51 g, Fiber 4 g, Protein 7 g, Potassium 712 mg. Daily Values: Vitamin A 15%, Vitamin C 20%, Calcium 20%. Exchanges: Fruit 1.5,Other Carbohydrate 1.5,Reduced-Fat Milk 0.5,Fat 3
Percent Daily Values are based on a 2,000 calorie diet
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