Peanut butter is one of my all time favorite snacks…and paired with bananas, this recipe is simply delicious without breaking the “calorie bank”.
Peanut Butter Banana Bites
2 T Reduced fat all natural creamy peanut butter
1 T Low-fat vanilla flavored yogurt
1/3 ea Banana, sliced
1 ea. whole grain flour tortilla, 6 inch in diameter
Combine peanut butter and yogurt in a small bowl and stir until blended. Spread peanut butter mixture over tortilla. Arrange sliced banana in a single layer over the peanut butter spread. Sprinkle with cinnamon. Roll up tortilla and slice into 3 to 6 bite pieces. Makes 1 serving
NUTRITIONAL INFORMATION PER SERVING:
5 g protein
21 g carbohydrates
7 g fat
Here is a recipe for Banana Pudding Pops from Katrina, my dear friend and fellow yogi. Katrina says, “They are scrumptious and made with your own non-processed ingredients. Easy to make………what more could you ask for?!?!?!?!”
Banana Pudding Pops with Dark Chocolate Chips
- 1/4-1/2 cup agave
- 2 tablespoons cornstarch
- Pinch of salt
- 2 cups low-fat milk
- 2 teaspoons vanilla extract
- 2 cups diced bananas, (about 2 large)
- Dark chocolate chips
1. Whisk agave to taste, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla.
2. Put about half the pudding in a food processor or blender and add bananas. Process until smooth. (Use caution when pureeing hot liquids.) Stir the mixture back into the remaining pudding. Cool the mixture to room temperature and distribute 2/3 cup (or less, depending upon your preference) mini chips among the molds.
3. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Tips & Notes
- ·Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
(Adapted from a recipe from Eating Well Magazine)