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Banana Cheesecake Chimichanga

Banana Cheesecake Chimichanga


  • 1 6″ flour tortilla
  • 1 tablespoon creamy peanut butter
  • 2 teaspoons raspberry spread — * see note
  • 1 teaspoon shredded coconut — (otional)
  • 1/2 medium banana

Cooking Directions:

Use the red low calorie (8 calorie per spoon) raspberry spread. 1. Lay tortilla on flat surface; spread evenly with peanut butter and raspberry spread. Sprinkle with coconut, if desired.

2. Place banana on edge of tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on
High 35 seconds.

Banana Cheesecake Chimichanga
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