RUM-CARAMEL TROPICAL SUNDAES

Rum-Caramel Tropical Sundaes image

A dash of rum enhances the flavor of pineapple and bananas for a delicious adult dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

1/2 cup fat-free caramel ice cream topping
1 tablespoon rum
4 slices (1/2-inch-thick) cored fresh pineapple
2 small bananas
3 cups fat-free vanilla ice cream or frozen yogurt

Steps:

In 10-inch skillet, mix ice cream topping and rum. Cook over medium heat 2 to 3 minutes, stirring occasionally, until topping is melted and mixture is smooth.
Cut each pineapple slice into 6 wedges. Peel bananas; cut diagonally into 1/2-inch-thick slices. Gently stir pineapple and bananas into topping mixture. Cook over medium heat about 2 minutes, stirring gently, until fruit is thoroughly heated.
Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.

Nutrition Facts : Calories 220, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/6 of Recipe, Sodium 140 mg, Sugar 36 g