Banana Cream Smoothie
1 cup vanilla low-fat yogurt
1 cup sliced ripe banana (about 1 large)
1% low-fat milk
2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
1 tablespoon nonfat dry milk
1/2 teaspoon vanilla extract
3 ice cubes (about 1/4 cup)
Graham cracker crumbs
Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
Place frozen banana and remaining ingredients in a blender.
Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.
Credit: Maureen Callahan, Cooking Light