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Ingredientes
- 75 gm light muscovado sugar plus 2 tbsp
- 2 Tbsp. lowfat milk
- 25 gm butter
- 3 lrg ripe bananas minced
- 5 Tbsp. dark rum
- 300 x mi double cream lightly whipped
- 1 lrg pineapple
Direcciones
- Heat 75g sugar the lowfat milk and butter in a small saucepan and cook for 3 min.
- Tip into a liquidiser with the bananas and 2 tbsp rum.
- Puree till smooth fold into the whipped cream then tip into a freezer container cover and freeze for about 4 hrs whisking every hour.
- Alternatively churn in an icecream machine following the manufacturers instructions.
- Cut the leaves and base off the pineapple. Stand it upright then cut off the husk/peel (and "eyes") in long strips using downward strokes.
- Cut into 6 thick rings and remove the core with an apple corer or possibly small knife.
- Place each ring on a square of doubled foil sprinkle 2tbsp sugar and 3tbsp rum over them then make foil parcels.
- Barbecue for 10 to 15 min till piping warm. Open and serve with the ice cream.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 47 | 31% |
| Total Fat 5.37g | 7% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 40mg | 2% |
| Potassium 259mg | 7% |
| Total Carbs 16.7g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 9.44g | 6% |
| Protein 1.08g | 2% |
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