- Cut 2 bananas
in half and peel
- Slice each banana half lengthwise
- Spread 4 slices with almond butter or peanut butter and
top with blueberries
- Spread remaining 4 slices with plain,
lowfat yogurt and sprinkle with cinnamon and/or nutmeg.
- Arrange on plate alternating blueberry
and cinnamon topped slices.
Nutfree option: Use sunflower or soybutter instead of peanut butter.
Recipe and photo by Angela Stanford, Registered Dietitian and Holistic Nutritionist