1/4 teaspoon rum extract mixed with 2 teaspoons of water
2 teaspoons reduced-calorie margarine
1 teaspoon vanilla extract
2 large, firm, ripe bananas
2 cups vanilla, no sugar-added, low-fat frozen yogurt
Instructions
Combine brown sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens slightly. Remove from heat. Add pecans, extracts, and margarine, stirring until margarine melts. Cut each banana in half lengthwise and each piece in half crosswise. Scoop out 1/2 cup frozen yogurt into 4 dessert dishes. Top each with 2 slices of banana and 3 tablespoons of sauce over bananas. Serve immediately.
