Ww Baked Banana Splits

This is from the WW web site. It is 4 pts per serving. You can change the flavor by substituting other extracts—such as almond, maple, rum or orange—for the vanilla.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  large  ripe bananas, peeled
• 8  ounces  canned crushed pineapple, drained
• 2  tablespoons Splenda granular, sugar substitute
• 1⁄2 teaspoon ground cinnamon
• 1  cup fat-free ricotta cheese
• 1  teaspoon vanilla extract
• 1  cup raspberries

Directions

1. Preheat oven to 400°F Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.).
3. Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.