In a medium skillet, combine the pineapple juice and cinnamon.

Peel the bananas and slice in half crosswise; quarter each piece lengthwise.

Add the bananas and pineapple slices to the juice mixture and cook over medium heat until bananas are soft, basting constantly with juice.

Place rum in a small, long-handled skillet and heat until warm. Ignite the rum with a long match and quickly pour over the fruit.

Arrange ice cream in a serving dish, spoon bananas over the ice cream, and serve immediately.

This recipe yields 8 servings. Serving size: 1/2 cup ice cream with 1/8 of the banana sauce.

Exchanges Per Serving: 1 1/2 Starch, 1 1/2 Fruit.

Nutrition Facts: Calories 209; Calories from Fat 22; Fat 2g; Saturated Fat 2g; Cholesterol 5mg; Sodium 51mg; Carbohydrates 43g; Dietary Fiber 3g; Sugars 35g; Protein 4g.

Comments: This is a light version of a classic, elegant favorite.