Cravings are a constant challenge when you have dietary restrictions. You know that saying, "You always want what you can't have"? What I usually want is dessert and for the first time, the dessert I craved was something that I've never actually ordered, made, or even have a special memory of. I just knew that I had to have it.
If you've read my blog for awhile, you know that I love puff pastry. While I was looking for new recipes on puffpastry.com, I ran across a recipe for bananas foster. Bananas Foster is bananas covered in buttery-cinnamon-rum-caramelly (yes, not a word but it should be) goodness. Traditionally bananas foster goes over vanilla ice cream and although ice cream sounds delicious during these recent hot summer days in San Diego, sugar-free ice cream is one of those few items that I don't think has been mastered just yet. I crave bananas a lot but like a lot of fruit, I have to limit my intake because of the natural sugars and in the case of bananas, the starch. I looked over the recipe and decided to make a few adjustments to the ingredients and the portion size to see if I could make it a little more friendly.
Bananas Foster with Puff Pastry
heavily adapted from puffpastry.com
1 package of mini puff pastry shells
egg wash - beat 1 egg, 2 tablespoons water
3 ripe, but firm, bananas
1/2 cup sugar substitute*
2 tablespoons light maple syrup
2 tablespoons of butter
2 tablespoons dark rum
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 cup of vanilla Greek yogurt
Preheat oven to 425F.
Place pastry shells on a baking sheet lined with parchment paper. Brush the egg wash onto the puff pastry shells. Bake for 10 minutes or until golden. Cool.
Cut bananas into rounds.
In a skillet, combine the sugar, syrup, butter, lemon juice, rum, and cinnamon over medium heat. Stir until the sauce thickens. Add the bananas and coat until caramelized.
Remove the centers of the puff pastry shells. Spoon in the Greek yogurt and add the banana mixture to the top. Add another layer of yogurt to top if you would like.
Sueshine Note
*The original recipe called for 1/2 cup of packed brown sugar. Instead, I used C&H Light which is a combination of real sugar and stevia and the 2 tablespoons of light maple syrup. This sugar substitute does not measure equal to real sugar (1/2 cup = 1/4 cup) so make sure you adjust to whatever substitute you are using.
*Worried about the alcohol? It burns off but if you are worried about the sugars in the rum, you can use imitation rum extract.
I decided to go with the smaller puff pastry shells because it lends itself to a smaller portion. I believe one of these is the perfect size dessert for after dinner and there is a little less guilt involved. Did I mention how easy this recipe was too? You can whip this up in a matter of 15 minutes and even less time if you are just making the bananas foster portion. I actually had some extra bananas so I might save it for that sugar free ice cream that needs improvement.
I forgot to show what the puff pastry shell looks like when it's baked as well as the hollowed section filled with yogurt but I just got too excited to pour on the bananas and sauce! Do I have you craving bananas foster now? :)
Please note as with all my attempts in making a recipe more friendly, I'm not an expert. Please make sure you take into account your personal diet. Only you can make the right decisions.
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