ananas add immune-boosting nutrients to a chocolate sundae. This decadent dessert is very easy to make and doesn't have a lot of calories or fat. Use a long-handled match to light the sauce so you don't get your hand too close to the flame.

Ingredients:

• 3 large bananas, firm but ripe
  
• 1 1/2 tablespoons Brummel & Brown spread
  
• 3 tablespoons Hain Organic brown sugar
  
• 1/4 cup DeKuyper Crème de Banana liquor
  
• 3 cups Breyer's light vanilla ice cream, divided
  
• 6 tablespoons Fox's U-Bet chocolate syrup
  

Instructions:


1. Peel bananas and cut them in half. Carefully slice them in half lengthwise, taking care not to break them.
   

2. Heat a large skillet over medium-low heat. Melt the margarine spread and swirl it around the pan. Place the bananas, cut-side down in the pan. Sprinkle with brown sugar. Cook about 4 minutes, gently swirling the brown sugar into the spread with a wooden spatula. Use a fork or spatula to gently turn the bananas and cook for about 3 more minutes. Don't let the bananas get mushy. Pour the banana liquor over the bananas and use a long wooden match to light the sauce on fire. Swirl the flame around the pan until it goes out by itself.
   

3. Place 2 banana halves on each plate. Scoop 1/2-cup ice cream in between the bananas. Drizzle each plate with 2 teaspoons of the caramelized sauce and 2 teaspoons chocolate sauce.