EASY CARAMEL-BANANA GALETTE The only trick to making this simple dessert is leaving the caramel unstirred for 8 minutes; stirring can cause it to harden. To simplify the topping, substitute bottled fat-free caramel sauce for the sugar and water. Heat the sauce in the microwave for 1 minute, then stir in the raisin mixture. The raisins should sit in the run for at least 30 minutes - the longer the better. Slice the bananas immediately before arranging them on the tart so they don't discolor. To dress it up even more, serve warm with vanilla frozen yogurt. 1/4 cup golden raisins 2 tablespoons dark rum 1/2 (15-ounce) package refrigerated pie dough Cooking spray 3 cups (1/4-inch-thick) diagonally sliced ripe banana (about 1 1/2 pounds) 1/2 cup sugar 2 tablespoons water

Combine raisins and rum in a small bowl; set aside.

Preheat oven to 425°F.

Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices) Bake at 425°F for 30 minutes.

Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes). Remove from heat; carefully stir in raisin mixture until combined. Cool slightly. Pour over banana slices. Cut into 6 wedges.

Serves 6.

1 Serving - 1 wedge: Calories: 318 (Cal. from fat: 27%), Fat: 9.7g (Saturated: 2.4g), Cholesterol: 0mg, Sodium: 160mg, Carbohydrate: 57.3g, Protein: 3.3g.

[Cooking Light, December 2000]