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Ingredientes
- 1 c. vanilla wafer crumbs (from about 20 cookies)
- 2 Tbsp. butter melted
- 1 Tbsp. honey or possibly maple syrup
- 8 ounce nonfat cream cheese
- 2 c. fat-free lowfat sour cream
- 1 tsp vanilla
- 2 x bananas mashed (about 1 c.)
- 1/2 c. sugar
- 1 Tbsp. lemon juice
- 1 c. chocolate syrup
Direcciones
- Combine the cookie crumbs with the butter and honey or possibly maple syrup. Set aside 1/4 c. of the mix, and divide the remainder among 6 to 8 tall parfait glasses or possibly custard c..
- In the small bowl of an electric mixer, beat the cream cheese till it is fluffy. Beat in the lowfat sour cream, vanilla, bananas, sugar and lemon juice.
- Fill the glasses or possibly c. about halfway with the banana mix. Put about a Tbsp. of chocolate syrup over the banana mix in each glass (putting the syrup through a pastry bag will prevent any messy drips from spooning the syrup into the glasses).
- Divide the rest of the banana mix proportionately among the glasses, top each with a second Tbsp. of chocolate syrup and sprinkle each with 1/2 Tbsp. of the reserved crumb mix.
- Refrigerateat least 3 hrs before serving.
- Kristin notes: original recipe called for reduced fat cream cheese and lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 714 | |
| Calories from Fat 340 | 48% |
| Total Fat 38.51g | 48% |
| Saturated Fat 20.34g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 369mg | 15% |
| Potassium 363mg | 10% |
| Total Carbs 88.05g | 23% |
| Dietary Fiber 2.4g | 8% |
| Sugars 64.73g | 43% |
| Protein 7.05g | 11% |
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