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Roasted Bananas With Chocolate Yogurt Cream

Roasted Bananas With Chocolate Yogurt Cream
This Recipe Is:

WebMD Recipe from EatingWell.com

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
Prep: 25 minutes | Total Time: 2 hours
  • 1 1/2 cups
    low fat vanilla yogurt
  • 4 
    bananas, cut in 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
Instructions
  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.

 
Tip
To Make Ahead: The yogurt can be drained overnight.

Reviewed July 16, 2012

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

Nutritional Information
Makes: 4 servings
  • Calories359
  • Fat16 g
    • Saturated fat10 g
  • Cholesterol53 mg
  • Carbohydrates51 g
    • Dietary fiber4 g
  • Protein7 g
  • Sodium76 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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