2 medium bananas, firm but ripe
1/3 cup firmly packed brown sugar
2 tablespoons margarine
1 (8-ounce) can pineapple chunks in juice, drained
1/4 teaspoon ground cinnamon
1/4 cup white rum
2 cups vanilla frozen yogurt
Peel bananas and cut each banana in half lengthwise. Cut each half into four pieces.
Place brown sugar and margarine in a large skillet, and cook over medium heat until margarine melts, stirring constantly. Add banana, pineapple chunks, and cinnamon; cook just until banana is tender, stirring and basting frequently with cooking liquid.
Place rum in a small saucepan, and cook until warm. Ignite rum with a long match, and pour over banana mixture. Stir banana mixture gently until flame dies down.
Spoon yogurt into attractive dessert or wine goblets, and top with banana mixture. Serve immediately.
Makes 4 servings.
Date: August 6, 2002