Baked Banana Splits

3
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Try substituting any flavored extract you like in the sauce for this creative take on banana splits.

Ingredients

cooking spray

1 spray(s)

banana(s)

4 large, ripe, peeled

crushed pineapple canned in juice

8 oz, drained

Splenda 1 Gram of Fiber Granulated, no calorie sweetener

6 tsp, or 2 tbsp

ground cinnamon

½ tsp

fat-free ricotta cheese

1 cup(s)

vanilla extract

1 tsp

fresh raspberries

1 cup(s)

Instructions

  1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
  2. Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; 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 a more 'mild' flavor.)
  3. Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
  4. 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.
  5. Discover more sweet ways to cook and bake with SPLENDA.

Notes

Almond, maple, rum, orange -- let your imagination run wild. They're perfect for Mother's Day!

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