Directions:
- Preheat oven to 400°F Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
- In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.).
- Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
- Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.48 Kcal (931 kJ) | ||
| Calories from fat | 2.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 0% | |
|---|---|---|---|
| Cholesterol | 15mg | 5% | |
| Sodium | 81.65mg | 3% | |
| Potassium | 606.87mg | 13% | |
| Total Carbs | 49.08g | 16% | |
| Sugars | 27.66g | 111% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 8.26g | 17% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 0.3mg | 2% | |
| Calcium | 233.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 77.36 Kcal (324 kJ) | ||
| Calories from fat | 0.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Cholesterol | 5.22mg | 5% | |
| Sodium | 28.39mg | 3% | |
| Potassium | 211.03mg | 13% | |
| Total Carbs | 17.07g | 16% | |
| Sugars | 9.62g | 111% | |
| Dietary Fiber | 2.43g | 28% | |
| Protein | 2.87g | 17% | |
| Vitamin C | 9.2mg | 44% | |
| Iron | 0.1mg | 2% | |
| Calcium | 81.2mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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