Banana cream

Yield: 4 Servings

Measure Ingredient
75 grams 3 oz dried, no soak apricots
2 \N Ripe bananas.
300 grams 10 oz low fat yogurt.

Chop up the apricots and divide between four bowls. Puree the bananas with the yogurt in a blender. Divide the yogurt mixture between the bowls.

From Gemini's MASSIVE MealMaster collection at

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