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      Peanut Butter & Banana Pockets, 4/15/13

      Meg Green

      ACH Clinical Dietitian

      NLR Fit 2 Live

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      3 ripe bananas

      3 tbsp creamy peanut butter

      1 1/2 tsp honey

      1/4 tsp ground cinnamon

      4 whole wheat flour tortillas

      Non-stick cooking spray

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      1. Peel and slice bananas about 1/4 inch thick.
      2. In a small bowl, stir together peanut butter,honey and cinnamon.
      3. Lay tortillas flat. Spread about 1 tbsp of thepeanut butter mixture on one half of each tortilla.
      4. Coat a large skillet with non-stick cookingspray. Heat over medium-high heat.
      5. Place folded tortillas in the skillet. Cook for1-2 minutes on each side, or until golden brown.

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      Chef's Notes:

      • For a richer flavor, stir 2 tbsp of low-fatcream cheese into the peanut butter mixture in step 2. Let cheese come to room temperaturebefore adding.
      • To serve as a dessert, add melted chocolatesauce or sprinkle a few chocolate chips inside the quesadilla while cooking.
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