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Crispy Coconut Banana Sundaes
Submitted by Claudia Shepardson, New York |
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| Prep: 10 min. |
Fry: 5 min. |
Makes: 4 servings |
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3/4 cup caramel ice cream topping
1/4 cup fresh lime juice
1/2 teaspoon cinnamon
1 cup all-purpose flour
1 egg
1/2 cup lemon-lime soda
4 BANANAS, peeled and cut in half crosswise
2 cups flaked coconut
Vegetable oil for frying
4 cups vanilla ice cream or frozen yogurt
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- Combine caramel topping, lime juice and cinnamon in a small bowl, stirring until smooth. Set aside.
- Stir together flour, egg and soda until blended, in medium bowl. (Note: batter will be thick.) Dip bananas in batter to coat, with tongs. Shake off excess; roll in coconut.
- Heat 1-inch vegetable oil in heavy skillet or mini fryer to 375ºF. Place coated bananas in oil and fry until golden on both sides, turning with tongs as needed. Drain immediately on paper towels.
- Place 2 banana halves, pointed ends up, in each of four shallow sundae dishes. Place 1 cup of ice cream or frozen yogurt in center of each dish; drizzle with sauce. Serve.
Per-Serving: 937 calories, 27g fat (23g sat), 73mg cholesterol, 426mg sodium, 157g carbohydrate, 14g protein
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Caramel Banana Cheesecake
Submitted by Edwina Gadsby, Montana |
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| Prep: 25 min. |
Bake: 60 min. |
Makes: 12 servings |
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1 cup graham cracker crumbs
1/2 cup finely chopped pecans, preferably toasted
1-1/3 cup sugar, divided
1/3 cup butter or margarine, melted
2 pounds cream cheese, softened
1/2 cup caramel ice cream topping, divided
1/2 teaspoon ground cinnamon
4 eggs, room temperature
1 cup mashed BANANA (about 2 ripe bananas)
2 BANANAS, thinly sliced
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- Preheat oven to 375ºF. Spray 9 or 10-inch springform pan with vegetable cooking spray.
- Combine graham cracker crumbs, pecans and 1/3 cup sugar, in bowl. Mix in butter until mixture holds together. Press onto bottom and 1-inch up sides of springform pan.
- Beat cream cheese until smooth, in large mixing bowl. Gradually beat in remaining 1 cup sugar until fluffy. Add 1/4 cup caramel topping and cinnamon until well combined. Add eggs, one at a time, beating well after each addition. Add mashed banana until well blended. Pour filling into springform pan.
- Bake 50 to 70 minutes or until center is almost set. Cool on wire rack; refrigerate.
- Arrange banana slices over top of cheesecake. Carefully drizzle and spread remaining ¼ cup caramel topping over bananas. Chill until serving time.
Per-Serving: 576 calories, 38g fat (21g sat), 168mg cholesterol, 376mg sodium, 50g carbohydrate, 10g protein
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Banana And Spinach Salad
Submitted by TerryAnn Moore, New Jersey |
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| Prep: 10 min. |
Bake: 15 min. |
Makes: 4 servings |
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1 cup pecan halves
2 tablespoons coffee flavored liqueur
2 teaspoons seasoned salt
1/2 cup dried cranberries
2 tablespoons cranberry juice cocktail
2/3 cup lowfat raspberry vinaigrette dressing
3 BANANAS, cut into slices
1 cup orange sections
2 pkg. (6 oz. each) baby spinach
1/2 red onion, thinly sliced
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- Line pie pan or shallow pan with foil, stir together pecans, coffee liqueur and seasoned salt. Bake at 300ºF, 12 to 15 minutes stirring twice, until toasted. Set aside. If made ahead, store in a sealed container.
- Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes. Finely chop the cranberry mixture in food processor. Stir together cranberry mixture and vinaigrette.
- Toss together cranberry vinaigrette, banana slices and orange sections. Line 4 plates with spinach and onion; top with the banana orange mixture. Sprinkle toasted pecans over salad.
Per-Serving: 386 calories, 20g fat (2g sat), 0mg cholesterol, 1,364mg sodium, 46g carbohydrate, 6g protein |
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