Recipe by: Cooking Light Cookbook 1993; Oxmoor House. Combine banana and lemon juice in container of an electric blender; top with cover, and process until smooth. Add honey and peanut butter; procrss until smooth. Add honey and peanut butter; process until blended. Transfer to a small bowl; stir in yogurt. Cover and chill thoroughly. Serve with fresh fruit salad. Yield: 1 cup (33 calories per tablespoon). Typed by Olivia Liebermann. Posted to MM-Recipes Digest V4 #038 by "Griff"
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 150 (43%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 6.1mg||2 %|
|Sodium 181.7mg||6 %|
|Potassium 535.5mg||14 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 39.9g|
|Protein 13.1g||19 %|
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Calories per serving: 346
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