Simple and flavorful, this sweet recipe from the American Diabetes Association is easy enough for any weeknight.
Ingredients
- 1 8-ounce can pineapple tidbits in its own juice, drained, reserving 1/4 cup juice
- 2 ripe, not overripe, medium bananas, peeled, halved lengthwise and cut into 2-inch pieces
- 1 tablespoon reduced-fat margarine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 cup no-sugar-added vanilla or low-fat butter pecan ice cream
Preparation
Serves: 4
Serving Size: 1/2 cup banana mixture and 1/4 cup ice cream
Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray, add the pineapple and cook 3 minutes or until beginning to lightly brown, stirring frequently.
Add the bananas, margarine and cinnamon. Cook 1 minute, stirring constantly, using two utensils as you a stir fry.
Remove from heat, add the pineapple juice and vanilla. Toss gently. Cover and let stand 3 minutes to absorb flavors.
To serve, spoon equal amounts in each of four dessert bowls and top each with 1/4 cup ice cream.
Exchanges/Choices
- 1 1/2 Fruit
- 1/2 Carbohydrate
- 1/2 Fat
Nutrition facts
Per serving: Calories 145; calories from fat 35; total fat 4g; saturated fat 1.7g; trans fat 0g; cholesterol 15mg; sodium 45mg; total carbohydrate 30g; dietary fiber 4g; sugars 17g; protein 2g
