Baked Banana Splits
- Total Time
Here's a healthy take on a banana split. Change the flavor by substituting other extracts—such as almond, maple, rum or orange—for the vanilla.
cooking spray1 spray(s)
banana(s)4 large, ripe, peeled
crushed pineapple canned in juice8 oz, drained
SPLENDA® Sucralose sweetener (Splenda®)2 Tbsp, divided
ground cinnamon½ tsp
fat-free ricotta cheese1 cup(s)
vanilla extract1 tsp
- Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
- In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
- Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
- Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.