Sweet Apple-touille Ramekins

Ingredients

• 1 DOLE^® Banana, peeled
• ¼ cup plain nonfat Greek yogurt
• 1½ tablespoons coconut sugar
• 1 teaspoon rum extract
• ½ teaspoon gluten free ground cinnamon
• Gluten free nonstick cooking spray
• 2 DOLE^® Green and/or Red Apples, halved, cored and sliced ⅛-inch thick crosswise (about 80 slices)
• 1 large Bosc pear, halved, cored and sliced ⅛-inch thick crosswise (about 40 slices)

Directions

1. Preheat oven to 350°F; spray 6 (8-ounce) ramekins with nonstick cooking spray.
2. Purée banana, yogurt, ½ tablespoon sugar, rum extract and ¼ teaspoon cinnamon in a food processor on high 1 minute or until smooth; divide into ramekins. Makes about 1 cup.
3.  Alternately layer apple and pear slices in ramekins; sprinkle with remaining 1 tablespoon sugar and ¼ teaspoon cinnamon.
4. Bake ramekins 30 minutes or until fruit is tender. Makes 6 ramekins. 

Tips & tricks

A mandolin, a tool that most chefs carry in their knife bag, is great for thinly slicing fruits and vegetables. In this recipe, use a mandolin to cut the apples and pear into thin, 1/8-inch-thick slices.