| 1 | Recipe by: cooking light cookbook 1993; oxmoor house. |
| 2 | Combine banana and lemon juice in container of an electric blender; top with cover, and process until smooth. |
| 3 | Add honey and peanut butter; procrss until smooth. |
| 4 | Add honey and peanut butter; process until blended. |
| 5 | Transfer to a small bowl; stir in yogurt. |
| 6 | Cover and chill thoroughly. |
| 7 | Serve with fresh fruit salad. |
| 8 | Yield: 1 cup (33 calories per tablespoon) |
