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
Preparation
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.
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.
Into each dessert dish, spoon 1/2 cup ice cream. Top each with fruit mixture.
