Sauteed Banana with Creme Fraiche

Tangy low-fat creme fraiche can be kept in the refrigerator to use with fresh fruits, to add to flavored vinegar for a salad dressing, and to top vegetables and soups. Our recipe for creme fraiche, which follows, will keep in the refrigerator for at least a week.

butter flavored cooking spray
1 large ripe banana (5 ounces), peeled and sliced into 1/4-inch slices
1/8 teaspoon ground cinnamon
2 teaspoons cognac or dark rum
1/2 cup creme fraiche (recipe follows)

Coat a nonstick saute pan with cooking spray. Add the banana and saute over medium-high heat for 1 minute. Sprinkle with cinnamon and cognac. Raise the heat and saute until evaporated. Arrange the banana slices in 2 dessert dishes and top with the creme fraiche.

Makes 2 servings.

PER SERVING: 100 calories (11% calories from fat), 1g total fat (0.7g saturated fat), 4g protein, 21g carbohydrates, 2g dietary fiber, 4mg cholesterol, 43mg sodium.

JOSLIN EXCHANGES: 1 1/2 carbohydrate (1 fruit, 1/2 nonfat milk)

Creme Fraiche

2 tablespoons 1% cultured buttermilk
2 cups plain low-fat yogurt

In a heavy saucepan, combine the buttermilk and yogurt. Heat until just lukewarm (do not overheat). Remove from the heat, cover, and let stand at room temperature for 24 hours. Refrigerate until needed.

Makes about 2 cups.