Bananas Foster Dip

Yield: 16 servings or 24 sample servings

Ingredients

• 1/2 cup pecan halves, chopped
• 1 medium banana, coarsely chopped
• 1 lemon
• 1 teaspoon ground cinnamon
• 1 (12 ounce) jar hot caramel ice cream topping
• 2 apples, cut into wedges, or butter cookies

Instructions

1. Heat oven to 350 degrees F.
2. Chop pecans and banana using Food Chopper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; chop zest using Utility Knife.
3. Juice lemon to measure 1 tablespoon juice.
4. Combine banana, lemon zest, juice, cinnamon and ice cream topping in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Pour mixture into Small Oval Baker. Sprinkle pecans over caramel mixture.
5. Bake for 10 to 12 minutes or until bubbly and heated through.
6. Cut apples into wedges using Crinkle Cutter.
7. Serve dip with apples or butter cookies.

Notes

Pantry Korintje Cinnamon can be substituted for the ground cinnamon, if desired.

Dip the apple wedges into additional lemon juice to prevent them from turning brown.

Try this dessert as a topping over scoops of ice cream or slices of pound cake.

Nutrition

Per serving: (Light) (2 tablespoons dip and 2 apple slices): Calories 130, Total Fat 4.5g, Saturated Fat .5g, Cholesterol 0mg, Carbohydrate 26g, Protein 1g, Sodium 45mg, Fiber less than 1g

Attribution

Recipe credit: Pampered Chef