from Cooking Light<\/i>, September 2003<\/p>\n
1\/2 C. reduced fat Peanut Butter
\n1\/3 C. Vanilla low-fat Yogurt
\n1 T. Orange Juice
\n2 ripe Bananas, sliced
\n4 (8″) fat-free Flour Tortillas
\n2 T. honey crunch Wheat Germ
\n1\/4 tsp. Cinnamon<\/p>\n
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.<\/p>\n
Yield: 6 Servings
\nServing size: 4 pieces<\/p>\n
Calories: 245
\nFat: 7.7g
\nFiber: 3.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n