The bananas make this dessert rich in potassium, and the yogurt fills it with calcium.

Ingredients:
2 firm ripe bananas
1 1/2 tablespoons unsalted butter or margarine
3 tablespoons light brown sugar
3/4 teaspoon ground ginger
2 tablespoons chopped pecans
1 pint nonfat vanilla frozen yogurt

Directions:
Cut the bananas in half lengthwise; then halve them crosswise.

In a large nonstick skillet, cook the butter, brown sugar and ginger over medium heat until melted. Add the pecans and cook, stirring, for 1 minute.

Add the banana pieces and cook on one side until lightly browned, about 45 seconds. Turn and brown on the other side, about 45 seconds. Remove from the heat.

Scoop some frozen yogurt onto 4 dessert plates. Spoon the bananas and caramel-nut sauce on top; serve.

Nutritional Analysis
Each serving contains: 253 calories; 3 grams protein; 7 grams fat (3 grams saturated); 50 milligrams sodium; 46 grams carbohydrates.

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