Rum-Caramel Tropical Sundaes

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

Rum-Caramel Tropical Sundaes

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

6 servings

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Nutrition Info

  • 1/6 of Recipe
  • 220
  • 1g
    (Saturated Fat 0g)
  • 0mg
  • 140mg
  • 51g
    (Dietary Fiber 4g, Sugars 36g)
  • 4g
  • Percent Daily Value*
  • 6%
  • 20%
  • 10%
  • 2%
  • Exchanges
  • 1/2
  • 2
  • 1
  • Carbohydrate Choices
  • 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip

    Fresh pineapple is now easier than ever to use. You can find it already cored and peeled in the refrigerated produce case.

  • High Altitude (3500-6500 ft):

    No change.

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

Directions

  1. 1In 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.
  2. 2Cut 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.
  3. 3Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.

Categories: Course, Desserts, Frozen Desserts

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