ight> This totally decadent recipe comes from the May 6, 1998 issue of the Los Angeles Times. Article written by Abby Mandel. Simmer butter, sugar and cream in small saucepan over medium-low heat, stirring often, until mixture coats back of spoon, about 4 minutes. Stir in pureed banana, salt and cinnamon and cook 1 minute. Puree in food processor or blender until smooth. Stir in pecan halves. Divide sliced bananas among 6 dessert dishes. Top with 1/2 cup ice cream or yogurt. Spoon 2 tablespoons hot praline sauce over each dish. Serve immediately. Each serving is 400 calories; 127 mg sodium; 67 mg cholesterol; 20 grams fat; 56 grams carbohydrates; 3 grams protein; 0.30 gram fiber Posted to JEWISH-FOOD digest by Harriet Neal < on May 19, 1998