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Banana Changa
1/2 teaspoon ground cinnamon
2 teaspoons sugar
4 sheets phyllo dough
2 fresh, peeled bananas
4 tablespoons fat-free chocolate sauce
Canola oil spray
Procedure:
1. Preheat oven to 400°. Lightly spray a small baking sheet with canola oil. Combine cinnamon and sugar.
2. Lay 1 sheet of phyllo dough out on countertop. Spray lightly with canola oil. Sprinkle 1/2 teaspoon of cinnamon-sugar mixture evenly across dough.
3. Place second sheet of phyllo dough evenly on top of first sheet. Spray lightly with canola oil and sprinkle 1/2 teaspoon of cinnamon-sugar mixture evenly across dough.
4. Place 1 peeled banana in center of prepared phyllo sheets and straighten any curved part of the banana as much as possible. To wrap the banana, roll 1/4 of the length of the phyllo, fold in the sides and finish rolling.
5. Repeat steps 2 through 4 for second banana.
6. Place wrapped bananas, seam side down, on the prepared baking sheet. Spray the exterior of the changas lightly with canola oil spray and sprinkle remaining cinnamon- sugar mixture over tops of changas. Bake for 8-10 minutes or until golden brown. Serve 1/2 Banana Changa drizzled with 1 tablespoon chocolate sauce.
Makes 4 servings, each containing approximately:
175 calories
39 gm. carbohydrate
2 gm. fat
0 mg. cholesterol
3 gm. protein
113 mg. sodium
4 gm. fiber
Recipe courtesy of Chef Scott Uehlein, Corporate Chef for Canyon Ranch.
