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Hot Island Banana Split

Edy's® Tropical Rainbow Sherbet
2 tablespoons coconut
2 tablespoons macadamia nuts, coarsely chopped
4 teaspoons rum extract (optional)
1 cup prepared caramel sauce
4 bananas
4 spears dried papaya



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Preheat oven to 400° F.

Toast sweetened coconut on a cookie sheet for 10-15 minutes, until golden brown, and set aside. Toast macadamia nuts on a cookie sheet for 15-20 minutes, until golden brown, and set aside. Add rum extract, if desired, to your favorite caramel sauce and set aside.

Bake unpeeled bananas on a cookie sheet for about 10 minutes until skin is dark brown and glossy. On a dessert plate, drizzle caramel sauce in a swirl pattern. Peel banana and split the banana in half, lengthwise. Turn out onto the plate making an X with the two banana halves. Top with a large scoop of sherbet. Garnish with toasted coconut and macadamia nuts and a papaya spear. Serve immediately. Serves 4.


Nutritional Analysis Per Serving:
Calories429
Sodium189 mg
Cholesterol5.5 mg
Fat4.5 g
Carbohydrate98 g
Protein4.3 g
Dietary Fiber7 g




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