Cinnamon Apricot Bananas
|Graham crackers||4 (2.5-Inch Squares, Made Into Crumbs)|
|Bananas||1 Medium, peeled and cut in half lengthwise|
|Shredded coconut||2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Low fat apricot spread||4 Teaspoon (16 Calories Per 2 Teaspoons)|
In small skillet combine crumbs, coconut, and cinnamon and toast lightly, being careful not to burn; transfer to sheet of wax paper or a paper plate and set aside.
In same skillet heat apricot spread until melted; remove from heat.
Roll each banana half in spread, then quickly roll in crumb mixture, pressing crumbs so that they adhere to banana; place coated halves on plate, cover lightly, and refrigerate until chilled.