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Rum-Caramel Tropical Sundaes

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By Betty Crocker Kitchens
Updated May 4, 2010
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A dash of rum enhances the flavor of pineapple and bananas for a delicious adult dessert.

Rum-Caramel Tropical Sundaes

  • Prep Time 15 min
  • Total 15 min
  • Servings 6
  • Ingredients 5
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Ingredients

  • 1/2 cup fat-free caramel ice cream topping
  • 1 tablespoon rum
  • 4 slices (1/2-inch-thick) cored fresh pineapple
  • 2 small bananas
  • 3 cups fat-free vanilla ice cream or frozen yogurt

Instructions

  • Step 
    1
    In 10-inch skillet, mix ice cream topping and rum. Cook over medium heat 2 to 3 minutes, stirring occasionally, until topping is melted and mixture is smooth.
  • Step 
    2
    Cut each pineapple slice into 6 wedges. Peel bananas; cut diagonally into 1/2-inch-thick slices. Gently stir pineapple and bananas into topping mixture. Cook over medium heat about 2 minutes, stirring gently, until fruit is thoroughly heated.
  • Step 
    3
    Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.

Nutrition

220 Calories
1g Total Fat
4g Protein
51g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
220
Calories from Fat
5
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
140mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
4g
16%
Sugars
36g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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