Caribbean Creams

1. 1

   Stir together the yogurt and cream with the rum; whisk until slightly thickened.

2. 2

   Slice the banana and divide the slices between four 1/2 cup ramekins to form a layer at the bottom of each one.

3. 3

   Spoon in the thickened yogurt and cream mixture, filling the ramekins equally.

4. 4

   Sprinkle about 1 1/2 teaspoon of sugar over each ramekin, and then wrap them in plastic wrap and place in the refrigerator overnight or for the day.

5. 5

   Uncover and serve cold from the refrigerator.

No additional tips available.