Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Baked Banana Splits - Core




Source of Recipe


WW Community


Recipe Introduction


Servings | 4
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Easy

desserts | Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange -- let your imagination run wild.


List of Ingredients




1 serving cooking spray (5 one-second sprays per serving)
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
6 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener, or 2 tablespoons
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries

Recipe



Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.

Combine pineapple, 1 tablespoon of Splenda and cinnamon in small bowl; 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 a more 'mild' flavor.)

Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; 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.