Caramel banana split
12 - 14
PersonalPoints™ per serving
Fresh banana? Check. Smooth vanilla ice-cream? Yep. Rich caramel sauce? You got it! These banana splits don't miss a trick.
⅓ cup(s), (75g)
Light thickened cream
20 g, pieces, toasted
Reduced fat vanilla ice cream
Ice cream, reduced-fat, vanilla with caramel or honeycomb
- Combine the sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Increase the heat to high and bring to the boil. Boil, without stirring, for 5-6 minutes or until a golden toffee colour. Remove from the heat. Carefully stir in the cream. Set aside for 5 minutes to cool.
- Peel the bananas and cut in half lengthways. Place in serving dishes. Top with a small scoop of each ice-cream. Drizzle over the caramel sauce and sprinkle with the pecans. Serve immediately.
SERVING SUGGESTION: Reduced-fat canned whipped cream.TIP: To stop the toffee burning in Step 1, watch it closely. As soon as it turns a golden colour, remove it from the heat and add the cream immediately. This stops the toffee cooking further.