This was part of the meal prepared at the Kennedy Center for Cooking Light magazine's first D.C. supper club dinner.
- 1/3 cup maple syrup
- 1/3 cup dark rum
- 3 1/2 cups diagonally sliced firm, ripe banana
- 1/3 cup chopped walnuts, toasted
- 3 cups vanilla nonfat frozen yogurt
Combine syrup and rum in a large nonstick skillet; bring to a simmer over medium-low heat. Add banana; cook 3 minutes, stirring occasionally. Don't overcook the banana mixture, or it will turn dark.
Add walnuts; cook 1 minute. Serve immediately over frozen yogurt.
Adapted from the May 1996 issue of Cooking Light.
Tested by Stephanie Witt Sedgwick.
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