Cookbook:Monkey Butter
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| Monkey Butter | |
|---|---|
| Category | Peanut butter recipes |
| Yield | 1½ cups (375 g/13.2 oz) |
| Time | 2 minutes |
| Difficulty |  |
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 tablespoon (15 g) |
| Servings Per Recipe: | 25 |
| Amount per serving | |
| Calories | 24 |
| Calories from fat | 10 |
| Total Fat | 1.1 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 3 mg |
| Sodium | 12 mg |
| Total Carbohydrates | 2.7 g |
| Dietary Fiber | 0.1 g |
| Sugars | 2.5 g |
| Protein | 0.8 g |
| Vitamin A | 1% |
| Vitamin C | 2% |
| Calcium | 4% |
| Iron | 1% |
Ingredients
[edit | edit source]- 1 mashed banana
- 2 tablespoons reduced-fat peanut butter
- 1 cup (250 g/8.8 oz) vanilla yoghurt
- 2 teaspoons cinnamon sugar
Procedure
[edit | edit source]- Combine all the ingredients until smooth.
Notes, tips, and variations
[edit | edit source]- Works well as a spread for French toast.