Ingredients

• 1 1/2 cups low-fat vanilla yogurt
• 4 bananas, cut in half crosswise then lengthwise
• 3 tablespoon dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon dark rum, or lemon juice
• 1 tablespoon cold butter, cut into small pieces
• 1/2 cup whipping cream
• 2 tablespoon unsweetened cocoa powder
• 1 tablespoon confectioners’ sugar

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Cooking Directions

Step 1

Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. Spoon in yogurt. Cover with plastic wrap and let drain in the refrigerator for at least 1 1/2 hours.

Step 2

About 20 minutes before serving, position rack in top third of oven; preheat to 425°F. Coat a baking sheet with cooking spray.

Step 3

Place bananas, cut sides up, on the baking sheet. Sprinkle with brown sugar, cinnamon and rum (or lemon juice). Dot with butter. Roast in the oven for 5 minutes. Turn on the broiler; broil until the bananas are golden and the sugar is bubbly, about 2 minutes.

Step 4

Meanwhile, beat cream, cocoa and confectioners' sugar in a large bowl with an electric mixer, scraping down the sides of the bowl once or twice, until soft peaks form. Push the cream to one side; add the drained yogurt and fold into the cream with a rubber spatula until blended. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.