Fried Bananas with Amaretto Fudge Sauce
Serves 8 --
Egg- and Dairy-free
This dish is so dreamy, you'll want to enjoy it again and again.
Leftover fudge sauce will keep, covered, for several days in the
refrigerator, although it will harden. Re-heating will return thesauce
to its original satiny texture.
Amaretto Fudge Sauce
1 cup unrefined dark brown molasses sugar (muscovado sugar)
¼ cup brown rice syrup
3 Tbs. Amaretto
2 Tbs. lemon juice
3 Tbs. unsweetened cocoa powder
Fried Bananas
8 medium-sized, firm, ripe bananas, peeled
3 Tbs. lemon juice
1 Tbs. nonhydrogenated, butter-flavored margarine
Directions:
1. To make Amaretto Fudge Sauce: Combine molasses sugar, rice syrup,
Amaretto and lemon juice in heavy-gauge saucepan. Bring to a boil over
medium-high heat, cooking 3 minutes, and stirring frequently. When
sugar dissolves, whisk in cocoa powder and reduce heat to low, cooking
2 minutes. Remove from heat, and set aside. Sauce thickens as it
cools.
2. To prepare Fried Bananas: Slice bananas in half lengthwise and
widthwise. Sprinkle bananas with lemon juice to maintain color, and
set aside.
3. Heat margarine in nonstick skillet 1 minute over medium-high heat, or until
margarine melts. Place bananas in single layer in skillet, and cook 3
minutes on each side, or until golden brown. Remove bananas to
individual serving plates. Drizzle with Amaretto Fudge Sauce, and
serve immediately.
PER Serving: 252 CAL; 2 G PROT; 2 G TOTAL FAT (1 SAT. FAT); 62 G
CARB.; 0 MG CHOL; 24 MG SOD.; 4 G FIBER; 52 G SUGARS