Bananas Foster Punch

This festive drink was inspired by the classic dessert of rum-drenched, caramelized bananas topped with ice cream. To make a virgin version, add an extra one-fourth cup milk and one-half teaspoon rum extract in place of the rum.

Yield: 8 servings (serving size: 1/2 cup punch and 1 tablespoon whipped topping)

Ingredients

• 1 3/4  cups  2% reduced-fat milk
• 1/4  cup  sugar
• 1  tablespoon  water
• 2  ripe bananas, peeled and cut into 2-inch pieces
• 2  cups  light vanilla ice cream, melted
• 1/4  cup  gold rum
• 1/4  teaspoon  salt
• 1/8  teaspoon  grated whole nutmeg
• 1/2  cup  frozen reduced-calorie whipped topping, thawed
• Grated whole nutmeg (optional)

Preparation

Heat milk over medium-high heat in a medium saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.

Combine sugar and 1 tablespoon water in a large, heavy saucepan over medium-high heat, and cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes). Continue cooking for 2 minutes or until golden (do not stir).

Carefully add hot milk to caramelized sugar in a slow, steady stream (mixture will bubble vigorously), stirring until sugar dissolves. Add bananas. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 10 minutes.

Place half of milk mixture, ice cream, rum, salt, and 1/8 teaspoon nutmeg in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large pitcher. Repeat procedure with remaining milk mixture. Cover and refrigerate 6 hours or up to overnight. Top with whipped topping and grated nutmeg, if desired.

Nutritional Information

Calories:

159 (18% from fat)

Fat:

3.1g (sat 2.1g,mono 0.7g,poly 0.1g)

Protein:

3.6g

Carbohydrate:

26.1g

Fiber:

1.1g

Cholesterol:

13mg

Iron:

0.2mg

Sodium:

125mg

Calcium:

118mg