Bananas Foster Dip

Ingredients:
1/2 cup pecan halves, chopped

1 medium banana, coarsely chopped

1 lemon

1 teaspoon ground cinnamon

1 jar (12 ounces) hot caramel ice cream topping

2 apples, cut into wedges, or butter cookies


Directions:
1. Preheat oven to 350E°F. Chop pecans and banana using Food Chopper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; chop zest using Utility Knife. Juice lemon to measure 1 tablespoon juice.

2. Combine banana, lemon zest, juice, cinnamon and ice cream topping in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Pour mixture into Small Oval Baker. Sprinkle pecans over caramel mixture. Bake 10-12 minutes or until bubbly and heated through. Cut apples into wedges using Crinkle Cutter. Serve dip with apples or butter cookies.

Yield: 16 servings or 24 sample servings

Nutrients per serving: (Light) (2 tablespoons dip and 2 apple slices): Calories 130, Total Fat 4.5 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 1 g, Sodium 45 mg, Fiber less than 1 g

Cook's Tip: Pantry Korintje Cinnamon can be substituted for the ground cinnamon, if desired.
Dip the apple wedges into additional lemon juice to prevent them from turning brown.
Try this dessert as a topping over scoops of ice cream or slices of pound cake.

Fruit Dip:
1 yoplait yogart
1 cream cheese
1 lime
1 small jar marshmellow cream