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Caribbean Bananas


Thursday, January 01, 2004
Caribbean/Appetizers-Side Dish
Yield 2 servings (serving size: 4 banana pieces)
2 medium-size, firm, ripe bananas 1 tablespoon reduced-calorie margarine
1/2 teaspoon curry powder
1/8 teaspoon ground ginger
1/8 teaspoon chili powder
Cut bananas in half crosswise, then lengthwise; set aside. Melt margarine in a large nonstick skillet over medium-high heat. Add curry powder, ginger, and chili powder; cook 30 seconds. Add bananas; cook 1 minute. Turn bananas over, and cook an additional minute. Serve with poultry.
Nutrition Facts:
Calories 184, Fat 3.7 gm, Protein 1.8 gm, Carb 40.3 gm, Fiber 5.2 gm, Sodium 73 mg
Casey Dunlap, RD,LD
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