Yield: 1 Servings
Measure | Ingredient |
---|---|
1 small | Banana; peeled and sliced |
1 tablespoon | Lemon juice |
2 tablespoons | Honey |
2 tablespoons | Creamy peanut butter |
½ cup | Vanilla low-fat yogurt |
Recipe by: Cooking Light Cookbook 1993; Oxmoor House. Combine banana and lemon juice in container of an electric blender; top with cover, and process until smooth. Add honey and peanut butter; procrss until smooth. Add honey and peanut butter; process until blended. Transfer to a small bowl; stir in yogurt. Cover and chill thoroughly. Serve with fresh fruit salad. Yield: 1 cup (33 calories per tablespoon).
Typed by Olivia Liebermann.