Drain cherries, reserving liquid in a 1-cup measuring cup; add enough water to measure 1 cup. In a small saucepan, bring mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water and lemon juice.
Cover and refrigerate until syrupy, about 40 minutes. Fold in the bananas, pecans and cherries. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm.
Unmold onto a serving platter. Garnish with additional banana and pecans if desired.
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (46%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 164.2mg||4 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.5g|
|Protein 0.9g||1 %|
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Calories per serving: 67
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