Chef Lance Cowart: Caramel Mudslide Dessert

2 cups vanilla low-fat ice cream
1 1/2 cups sliced ripe banana (about 2 bananas)
1/2 cup 1% low-fat milk
1/3 cup Frangelico (hazelnut-flavored liqueur) or dark rum
1/4 cup plus 2 tablespoons fat-free caramel sundae syrup
2 tablespoons chopped macadamia nuts, toasted

Combine first 4 ingredients in a blender; process until smooth. Pour evenly into 6 glasses; gently stir 1 tablespoon syrup into each glass. Sprinkle evenly with nuts.

Note: Substitute 1% low-fat milk for Frangelico, if desired.

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