BLUEBERRY-BANANA MINI-MUFFINS

Makes 24.

Note: If you like your muffins big, double this recipe and use full-size muffin tins. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.

• 4 tbsp. (1/2 stick butter), at room temperature

• 1/2 c. sugar

• 1 egg

• 1/2 c. mashed banana (from 1 ripe banana)

• 1/4 c. milk

• 1 c. flour

• 1 tsp. baking powder

• 1/4 tsp. ground cinnamon

• 1 c. fresh, frozen or dried blueberries

Directions

Preheat oven to 375 degrees. Grease mini-muffin tins or use paper muffin cups; set aside.

In a medium bowl with an electric mixer, cream butter and sugar. Add egg. Mix in bananas and milk.

In another mixing bowl, mix flour, baking powder and cinnamon. Carefully fold in blueberries. If you are using frozen blueberries, fold them while they are still frozen or they will turn the batter purple. Dried blueberries do not need to be reconstituted before they are added.

Fold banana mixture into blueberry mixture carefully, only until the batter is moist. Do not overmix.

Spoon batter into muffin cups, filling cups to the top. Bake for 15 to 20 minutes, or until muffins are golden brown.

Let cool for 5 minutes in the tins, then transfer to a cooling rack.

Nutrition information per serving (with fresh berries):

Calories 64 Fat 2 g Sodium 38 mg Sat. fat 1 g

Carbs 10 g Calcium 18 mg

Protein 1 g Cholesterol 14 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb, 1/2 fat.

 

FUZZY BANANA NAVEL

Serves 4.

Can be made without alcohol.

• 2 medium, ripe bananas, peeled and quartered

• 2 c. orange or orange cream sherbet, slightly softened

• 1 c. orange juice

• 1/2 c. vodka or to taste

Directions:

Combine bananas, sherbet, juice and vodka in blender or food processor. Cover; blend until smooth.

Nutrition information per serving:

Calories 252 Fat 2 g Sodium 37 mg Sat. fat 1 g

Carbohydrates 43 g Calcium 49 mg

Protein 2 g Chol 1 mg Dietary fiber 3 g Alcohol 9 g

 

BANANA MARGARITAS

Serves 4.

Note: Can be made without alcohol. From Dole Fresh Fruit.

• Granulated sugar, as needed

• Water or cut lime half

• 6 c. crushed ice

• 2 ripe bananas, peeled and cut into chunks

• 1/2 can (12 oz.) frozen limeade concentrate

• 2/3c. tequila (see Note)

• 1/2 c. triple sec or other orange-flavored liqueur

Directions:

Dampen rim of each margarita glass with water or cut lime half; press into sugar on small plate.

Combine ice, bananas, limeade concentrate, tequila and triple sec in blender or food processor. Cover; blend until smooth. Pour into prepared glasses.

Nutrition information per serving:

Calories 330 Fat 0 g Sodium 2 mg Sat. fat 0 g Carbohydrates 51 g Calcium 3 mg

Protein 1 g Chol 0 mg Dietary fiber 2 g Alcohol 19 g

 

BANANA HAZELNUT DESSERT WONTONS

Makes 16 to 20.

Note: Wonton wrappers are usually available in the produce section of supermarkets. From Dole Fresh Fruit.

• 1 medium banana, peeled and diced

•1/4 c. chopped pecans

• 1/4 c. packed brown sugar

•16 to 20 wonton wrappers (see Note)

•1 egg, lightly beaten

•1/3 c. hazelnut spread

•Powdered sugar

Directions:

Preheat oven to 400 degrees. Stir together banana, pecans and brown sugar in small bowl.

Lightly brush edges of each wonton wrapper with beaten egg. Spoon about 1 teaspoon hazelnut spread and 11/2 teaspoon banana mixture in center of each wonton. Fold over each wrapper, forming a triangle, and seal edges well.

Place on baking sheet sprayed with nonstick cooking spray. Brush tops of wontons lightly with beaten egg. Bake 5 to 6 minutes or until lightly brown. Cool slightly. Sprinkle with powdered sugar.

Nutrition information per each (of 20):

Calories 80 Fat 3 g Sodium 10 mg Saturated fat 0 g Carbohydrates 13 g Calcium 11 mg

Protein 1 g Cholesterol 10 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 other carb, 1/2 fat.

 

BAKED BANANA AND PINEAPPLE BITES

Serves 4 to 5.

Note: From Dole Fresh Fruit.

• 1/2 c. coconut milk

• 2 tbsp. dark rum

• 1/2 c. packed bread crumbs

• 1/2 c. shredded coconut, lightly chopped

• 2 tbsp. sugar

• 1/2 tsp. ground cinnamon

• 2 firm bananas, cut into 1-in. diagonal slices

• 1 quarter fresh pineapple, peeled, cut into 1/2-in. slices

• 2 tbsp. butter or margarine, melted

Directions:

Preheat oven to 400 degrees. Spray a 10- by 15-inch jelly-roll pan with nonstick cooking spray. Stir together coconut milk and rum.

In separate bowl, stir together bread crumbs, coconut, sugar and cinnamon. Dip banana and pineapple slices into coconut mixture; place on prepared pan. Top with bread crumb mixture. Drizzle butter over fruit. Bake 8 to 10 minutes or until brown and crisp. Serve hot.

Nutrition information per each of 5 servings:

Calories 275 Fat 13 g Sodium 140 mg Sat. fat 10 g Carbs 36 g Calcium 37 mg

Protein 3 g Cholesterol 12 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 2 1/2 fat.