Ice Cream with Hot Tropical Fruit

Preparation

1. Step 1

   In a large nonstick skillet, melt the margarine over medium-high heat, swirling to coat the bottom. Gently stir in the bananas, pineapple, brown sugar, and cinnamon. Cook for 2 minutes, or until the bananas are soft and glossy, stirring gently and constantly. Remove from the heat. Stir in the vanilla.

   Step 2

   Just before serving, spoon the ice cream into dessert bowls. Spoon the banana mixture over each serving. Sprinkle with the coconut. Serve immediately.

2. Cook’s Tip on Toasting Coconut

   Step 3

   Heat a nonstick skillet over medium-high heat. Toast the coconut for 1 to 2 minutes, or until it begins to brown on the edges, stirring constantly. Transfer to a plate to stop the toasting.

3. Nutrition information

   Step 4

   (Per serving)

   Step 5

   Calories: 224

   Step 6

   Total fat: 3.0g

   Step 7

   Saturated: 1.0g

   Step 8

   Trans: 0.0g

   Step 9

   Polyunsaturated: 0.5g

   Step 10

   Monounsaturated: 1.5g

   Step 11

   Cholesterol: 0mg

   Step 12

   Sodium: 121mg

   Step 13

   Carbohydrates: 47g

   Step 14

   Fiber: 3g

   Step 15

   Sugars: 23g

   Step 16

   Protein: 4g

   Step 17

   Calcium: 118mg

   Step 18

   Potassium: 476mg

4. Dietary Exchanges

   Step 19

   1 fruit

   Step 20

   2 other carbohydrate

   Step 21

   1/2 fat