Roasted Bananas With Chocolate Yogurt Cream
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 6:12pm

Ingredients




1 1/2 cups low-fat vanilla yogurt
4 inches bananas, cut  half crosswise then lengthwise
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon dark rum or lemon juice
1 tablespoon cold butter, cut into small pieces
1/2 cup whipping cream
2 tablespoons unsweetened cocoa powder
1 tablespoon confectioners' sugar

Preparation

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°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.

About


Great for dessert or brunch!