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How to Make Flan
Peruvian Arroz con Pollo
Breakfast Banana Sundaes
breakfast banana sundaes
teaspoon butter or margarine
cup chopped walnuts
tablespoons packed brown sugar
firm, ripe large bananas, sliced
cup orange juice
teaspoon rum extract, if desired
Nature Valley™ Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz box), unwrapped
containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt
teaspoons chopped walnuts
In 8-inch skillet, melt butter over medium heat. Add 1/4 cup walnuts and the brown sugar; stir until sugar is melted. Add bananas; cook 1 to 2 minutes, stirring gently, until bananas are coated.
Stir in orange juice and rum extract. Cook an additional minute or until liquid is thick and syrupy. Remove from heat. Reserve 4 banana slices for garnish.
For each serving, spoon about 1/3 cup remaining banana mixture into each 10-oz. dessert bowl. Chop 1 granola bar; reserve 2 teaspoons for garnish. Sprinkle remaining chopped granola over banana mixture. Spoon 1 container yogurt over granola.
Garnish each serving with 1 teaspoon walnuts, reserved 2 teaspoons chopped granola and 1 reserved banana slice. Serve immediately.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2008 © and ®/™ of General Mills
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Bake-Off is a registered trademark of The Pillsbury Company ©2008
© 2018 ®/TM General Mills All Rights Reserved
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