Diabetes-Friendly Recipe: Hot Pineapple and Bananas With Ice Cream

Ingredients:

  • 1 8-ounce can pineapple tidbits in its own juice, drained, reserving 1/4 cup juice
  • 2 ripe, not overripe, medium bananas, peeled, halved lengthwise and cut into 2-inch pieces
  • 1 tablespoon reduced-fat margarine
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup no-sugar-added vanilla or low-fat butter pecan ice cream

Preparation:

Serves: 4
Serving Size: 1/2 cup banana mixture and 1/4 cup ice cream

  1. Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray, add the pineapple and cook 3 minutes or until beginning to lightly brown, stirring frequently.
  2. Add the bananas, margarine and cinnamon. Cook 1 minute, stirring constantly, using two utensils as you a stir fry.
  3. Remove from heat, add the pineapple juice and vanilla. Toss gently. Cover and let stand 3 minutes to absorb flavors.
  4. To serve, spoon equal amounts in each of four dessert bowls and top each with 1/4 cup ice cream. 

Exchanges/Choices:

  • 1 1/2 Fruit
  • 1/2 Carbohydrate
  • 1/2 Fat 

Nutrition Facts (per serving):

Calories 145; calories from fat 35; total fat 4g; saturated fat 1.7g; trans fat 0g; cholesterol 15mg; sodium 45mg; total carbohydrate 30g; dietary fiber 4g; sugars 17g; protein 2g

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