from Cooking Light, September 2003

1/2 C. reduced fat Peanut Butter
1/3 C. Vanilla low-fat Yogurt
1 T. Orange Juice
2 ripe Bananas, sliced
4 (8″) fat-free Flour Tortillas
2 T. honey crunch Wheat Germ
1/4 tsp. Cinnamon

Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas in a small bowl; toss gently to coat. Spread about 3 T. peanut butter mixture over each tortilla, leaving a 1/2 inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter. Combine wheat germ and cinnamon and sprinkle evenly over banana slices. Roll up tortillas. Slice each into six pieces.

Yield: 6 Servings
Serving size: 4 pieces

Calories: 245
Fat: 7.7g
Fiber: 3.9g