Ice Cream with Hot Tropical Fruit

• 2 tablespoons light tub margarine
• 2 medium bananas, sliced
• 4 ounces canned pineapple chunks, packed in their own juice, drained and halved
• 2 tablespoons firmly packed light or dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 cups fat-free vanilla ice cream or frozen yogurt
• 2 tablespoons sweetened flaked coconut, toasted

1. In a large nonstick skillet, melt the margarine over medium-high heat, swirling to coat the bottom.
2. Gently stir in the bananas, pineapple, brown sugar, and cinnamon.
3. Cook for 2 minutes, or until the bananas are soft and glossy, stirring gently and constantly.
4. Remove from the heat.
5. Stir in the vanilla.
6. Just before serving, spoon the ice cream into dessert bowls.
7. Spoon the banana mixture over each serving.
8. Sprinkle with the coconut.
9. Serve immediately.
10. Heat a nonstick skillet over medium-high heat.
11. Toast the coconut for 1 to 2 minutes, or until it begins to brown on the edges, stirring constantly.
12. Transfer to a plate to stop the toasting.
13. (Per serving)
14. Calories: 224
15. Total fat: 3.0g
16. Saturated: 1.0g
17. Trans: 0.0g
18. Polyunsaturated: 0.5g
19. Monounsaturated: 1.5g
20. Cholesterol: 0mg
21. Sodium: 121mg
22. Carbohydrates: 47g
23. Fiber: 3g
24. Sugars: 23g
25. Protein: 4g
26. Calcium: 118mg
27. Potassium: 476mg
28. 1 fruit
29. 2 other carbohydrate
30. 1/2 fat

margarine, bananas, pineapple, brown sugar, ground cinnamon, vanilla, vanilla ice cream, coconut

Taken from www.epicurious.com/recipes/food/views/ice-cream-with-hot-tropical-fruit-391930 (may not work)