A hand-held breakfast cookie bar that uses up those too-ripe bananas.
2 very ripe bananas, mashed
1 container fat-free vanilla yogurt, 6 oz. or 8 oz.
2 cups oatmeal, uncooked
1/2 tsp. almond extract
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
Using electric mixer, combine bananas, yogurt and extracts. Stir in oatmeal, baking powder, and baking soda, mix thoroughly.
Spread in 9-inch square baking pan sprayed with nonstick spray.
Bake at 375 for 25 minutes or until lightly brown and firm to touch.
Cut into 16 squares. 1 Point per square.
MAKE IT CORE: EASY! Just use plain fat-free yogurt, add Splenda to taste.
cblessum on 10/15/2007