Cinnamon Banana Caramels

Any fruit’fresh, canned or frozen’can be used to make this instant version of crème brûlée. In this recipe for cinnamon banana caramels, the fruit is topped with Greek-style yogurt’lower in fat than cream’then with golden brown sugar, and grilled to a rich caramel topping.

Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada


Servings Prep Time Cook Time
4servings 8minutes 1minute
Servings Prep Time
4servings 8minutes
Cook Time
Servings: servings
Servings: servings
  1. Preheat the broiler. Peel the bananas and cut each one into about 16 slices.
  2. Divide the slices among four 250 ml (1 cup) ramekins and sprinkle with the ground cinnamon.
  3. Divide the yogurt between the ramekins, spooning it over the banana slices to cover them completely. Sprinkle 1 tablespoon sugar evenly over each dessert.
  4. Place the ramekins on a baking sheet and place them under the broiler. Cook for about 1 minute or until the sugar melts into the yogurt—keep watching to make sure that it does not burn. Remove from the oven and leave to cool for a few minutes before serving.
Recipe Notes

Cinnamon banana caramels variations:

*Instead of yogurt, you could use reduced-fat ricotta cheese or reduced-fat cream.

*Try chopped peaches or nectarines, or a mixture of summer fruits, prepared the same way. Plums, rhubarb, cherries and raspberries can also be used, but these fruits are best if they are lightly stewed in a minimum amount of water until tender, then cooled, before the yogurt topping goes on.

Per serving: 247 calories, 6 g protein, 6 g total fat, 4 g saturated fat, 23 mg cholesterol, 43 g total carbohydrate, 40 g sugars, 2 g fibre, 52 mg sodium