ARCHIVE: Grilled Bananas with Frozen Yogurt and Maple Cream

Grilled Bananas with Frozen Yogurt and Maple Cream
July, 2005

Serves 4 / Serve these decadent grilled bananas alone, as a side to a tropical meal such as Caribbean jerk chicken, or to finish a Mexican dinner. You can also omit the butter and brown sugar altogether to save on fat and calories. If the halved bananas are difficult to handle, grill them on one side only; another option is to leave the peel on, grill, and remove peel after grilling, especially if the bananas are a bit too soft.

4 bananas, firm but ripe
2 tablespoons melted butter
2 tablespoons light brown sugar, firmly packed
1 cup vanilla frozen yogurt
Fresh mint leaves, for garnish
Maple Cream Sauce
1-1/2 cups low-fat cottage cheese
1-1/2 tablespoons pure maple syrup
1/4 teaspoon vanilla extract

1. To make maple cream sauce, combine cottage cheese, maple syrup, and vanilla extract in a blender or food processor. Process until smooth and creamy, about 2 minutes. Refrigerate until ready to serve.
2. Preheat grill to medium-high. Place a sheet of aluminum foil on grill rack. Peel bananas and halve them lengthwise. In a shallow baking dish large enough to hold bananas in a single layer, stir together butter and brown sugar and add bananas, turning gently to coat. Using a metal spatula or tongs, transfer bananas to foil on grill. Grill until browned and cooked through,
2–4 minutes per side.
3. Place two grilled banana slices on each serving plate; dollop with 1/4 cup vanilla frozen yogurt and top with 2 tablespoons maple cream sauce. Garnish with mint.

PER SERVING: 266 cal, 23% fat cal, 7g fat, 4g sat fat, 24mg chol, 6g protein, 47g carb, 2g fiber, 151mg sodium
TAGS: General
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