For the sauce:

1 cup Billington's Dark Brown Molasses Sugar

1/4 cup brown rice syrup

3 tablespoons Amaretto

2 tablespoons lemon juice

3 tablespoons unsweetened cocoa powder

For the fried bananas:

8 medium-sized, ripe bananas, peeled

3 tablespoons lemon juice

1 tablespoon nonhydrogenated butter-flavored margarine

To make Amaretto Fudge Sauce:  Combine molasses sugar, rice syrup, Amaretto and lemon juice in heavy-gauge saucepan.  Bring to a boil over medium-high heat, cooking 3 minutes, and stirring frequently.  When sugar dissolves, whisk in coca powder and reduce heat to low, cooking 2 minutes.  Remove from heat, and set aside.  Sauce thickens as it cools.

To prepare Fried Bananas:  Slice bananas in half lengthwise and widthwise.  Sprinkle bananas with lemon juice to maintain color and set aside.

Heat margarine in nonstick skillet 1 minute over medium-high heat or until margarine melts.  Place bananas in single layer in skillet and cook 3 minutes on each side or until golden brown.  Remove bananas to individual serving plates.  Drizzle with Amaretto Fudge Sauce and serve immediately.

Per serving:  252 cal; 2 g prot; 2 g total fat (1 g sat. fat); 62 g carb; 0 mg chol; 24 mg sod; 4 g fiber; 52 g sugars