CEiMB is always full of surprises for me. Ellie puts together fun dishes full of great ingredients and we are eating less calories to boot. I am amazed, when looking at a recipe, how short the list of ingredients may be yet the flavor still packs a punch. This dessert was no exception.
Before I continue, A BIG thank you to the CEiMB group for letting me host this week. Since starting my job, already 4 months ago, I have been missing-in-action and I have missed and thought about everyone here often. Blogging can feel special and words take on so much meaning. Okay, before I start hugging the monitor, I will continue =).
I used pineapple chunks instead of shredded pineapple, lowfat frozen vanilla yogurt, and divided the recipe in half since ice cream is one of my biggest shortfalls when eating. I could totally see myself making 3 banana splits, sneaking one in the kitchen, and walking into the living room carrying two like nothing ever happened and eating the dessert with Larry (hubby).
What was not to love? Warm pineapple topping, fresh bananas, and frozen yogurt. Delicious and easy to make!
Here is Ellie's recipe copied from the Foodnetwork site:
Banana Splits with Pineapple Brown Sugar Topping
Prep Time: 5 minutes
Cook Time: 5 minutes
1 (15-ounce) can crushed pineapple, in natural juice (I used pineapple chunks, all I had on hand)
1/4 cup lemon juice
2 Tablespoons light brown sugar
1/8 teaspoon ground cinnamon
3 ripe, firm bananas
6 scoops vanilla light ice cream or frozen yogurt, 1/4 cup each
6 fresh mint leaves, optional
Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. Cook over medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes. Set aside to cool slightly.
Cut the bananas in half crosswise. Cut each banana half lengthwise, being careful not to cut all the way through. Split the banana halves open and place each one on a small dessert plate. Top each banana with a scoop of ice cream then about 2 1/2 Tablespoons of the warm pineapple mixture. Top each with a mint leaf, if using, and serve.