Ww Baked Banana Splits

• 4 large ripe bananas, peeled
• 8 ounces canned crushed pineapple, drained
• 2 tablespoons Splenda granular, sugar substitute
• 12 teaspoon ground cinnamon
• 1 cup fat-free ricotta cheese
• 1 teaspoon vanilla extract
• 1 cup raspberries

1. Preheat oven to 400F Coat a 9-inch baking pan with cooking spray.
2. Place bananas in pan.
3. In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas.
4. Cover pan with foil and bake for 30 minutes.
5. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.
6. ).
7. Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
8. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture.
9. Top each with 1/4 cup of raspberries.
10. Serve immediately.
11. Yields 1 banana split per serving.

bananas, pineapple, splenda, ground cinnamon, ricotta cheese, vanilla, raspberries

Taken from www.food.com/recipe/ww-baked-banana-splits-307635 (may not work)