cup cornflakes, coarsely crushed
tablespoons flaked coconut
tablespoons vanilla fat-free yogurt
tablespoons peanut butter
small bananas (each about 5 ounces or about 6 inches long)
- In a small skillet combine crushed cornflakes and coconut; cook and stir over medium heat for 2 to 3 minutes or until coconut is starting to brown. Remove from heat; set aside. In a small bowl stir together yogurt and peanut butter. If desired, sprinkle with a little of the cornflake mixture.
- Slice each banana in half crosswise and then lengthwise to make eight pieces total. Place each piece, cut side up, on a small plate. Spread peanut butter mixture on the banana pieces. Sprinkle evenly with the cornflake mixture.
Nutrition Facts(Crunch-Coated Bananas)
- Per serving:
- 55 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 32 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet