cup 2% reduced fat milk
ripe bananas, peeled and cut into 2-inch pieces
cup light vanilla ice cream, melted
cup gold rum
tsp. grated whole nutmeg
cup frozen reduced-calorie whipped topping, thawed
Grated whole nutmeg (optional)
Heat milk over medium0high heat in a medium saucepan at 180 degrees or until tiny bubble form around edge (do not boil). Remove from heat; keep warm. Combine sugar and one tbsp. water in a large saucepan, over medium-high heat, and cook until sugar dissloves, stirring as neede to disslove sugar evenly (about 2 minutes). Continue cooking for 2 minutes or until golden (do not stir). Carefully add hot milk to caramelized sugar in a slow, steady stream (mixute will bubble vigorously), stirring until sugar dissolves. Add bananas. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 10 minutes. Place half of milk mixture, ice cream, rum salt, and 1/8 tsp. nutmeg in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large pitcher. Repeat procedure with remaining milk mixture. Cover and refrigerate 6 hours or up to overnight. Top with whipped topping and grated nutmeg, if desired.