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Rum-Caramel Tropical Sundaes

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Rum-Caramel Tropical Sundaes
  • Prep 15 min
  • Total 15 min
  • Ingredients 5
  • Servings 6
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A dash of rum enhances the flavor of pineapple and bananas for a delicious adult dessert.
Updated Jun 10, 2010

Ingredients

  • 1/2 cup fat-free caramel ice cream topping
  • 1 tablespoon rum
  • 4 slices (1/2-inch-thick) cored fresh pineapple
  • 2 small bananas
  • 3 cups fat-free vanilla ice cream or frozen yogurt

Steps

  • 1
    In 10-inch skillet, mix ice cream topping and rum. Cook over medium heat 2 to 3 minutes, stirring occasionally, until topping is melted and mixture is smooth.
  • 2
    Cut each pineapple slice into 6 wedges. Peel bananas; cut diagonally into 1/2-inch-thick slices. Gently stir pineapple and bananas into topping mixture. Cook over medium heat about 2 minutes, stirring gently, until fruit is thoroughly heated.
  • 3
    Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.

Tips from the Pillsbury Kitchens

  • tip 1
    Fresh pineapple is now easier than ever to use. You can find it already cored and peeled in the refrigerated produce case.

Nutrition Information

220 Calories, 1g Total Fat, 4g Protein, 51g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
220
Calories from Fat
5
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
140mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
4g
16%
Sugars
36g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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