Banana Sour Cream Parfaits Recipe

• 1 c. vanilla wafer crumbs (from about 20 cookies)
• 2 Tbsp. butter melted
• 1 Tbsp. honey or possibly maple syrup
• 8 ounce nonfat cream cheese
• 2 c. fat-free lowfat sour cream
• 1 tsp vanilla
• 2 x bananas mashed (about 1 c.)
• 1/2 c. sugar
• 1 Tbsp. lemon juice
• 1 c. chocolate syrup

1. Combine the cookie crumbs with the butter and honey or possibly maple syrup.
2. Set aside 1/4 c. of the mix, and divide the remainder among 6 to 8 tall parfait glasses or possibly custard c..
3. In the small bowl of an electric mixer, beat the cream cheese till it is fluffy.
4. Beat in the lowfat sour cream, vanilla, bananas, sugar and lemon juice.
5. Fill the glasses or possibly c. about halfway with the banana mix.
6. Put about a Tbsp.
7. of chocolate syrup over the banana mix in each glass (putting the syrup through a pastry bag will prevent any messy drips from spooning the syrup into the glasses).
8. Divide the rest of the banana mix proportionately among the glasses, top each with a second Tbsp.
9. of chocolate syrup and sprinkle each with 1/2 Tbsp.
10. of the reserved crumb mix.
11. Refrigerateat least 3 hrs before serving.
12. Kristin notes: original recipe called for reduced fat cream cheese and lowfat sour cream.

vanilla wafer crumbs, butter, honey, cream cheese, sour cream, vanilla, bananas mashed, sugar, lemon juice, chocolate syrup

Taken from cookeatshare.com/recipes/banana-sour-cream-parfaits-77619 (may not work)