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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is from the WW web site. It is 4 pts per serving. You can change the flavor by substituting other extracts—such as almond, maple, rum or orange—for the vanilla. Ingredients:
4 large ripe bananas, peeled |
8 ounces canned crushed pineapple, drained |
2 tablespoons splenda granular, sugar substitute |
1/2 teaspoon ground cinnamon |
1 cup fat-free ricotta cheese |
1 teaspoon vanilla extract |
1 cup raspberries |
Directions:
1. Preheat oven to 400°F Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. 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.).
3. Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
4. 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.
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