| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salad dress | 1 | Servings | |
INGREDIENTS
| 1 | sm | Banana; peeled and sliced |
| 1 | tb | Lemon juice |
| 2 | tb | Honey |
| 2 | tb | Creamy peanut butter |
| 1/2 | c | Vanilla low-fat yogurt |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #038 by "Griff" <wgriffin@ix.netcom.com> on Feb 5, 1997.
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