• 2 ripe firm bananas, cut in half lengthwise
• 1 Tbs. lime juice
• 4 8 inch flour tortillas
• 1/4 cup apricot preserves
• 1/2 tsp. cinnamon
• 3 Tbs. vegetable oil
• 2 Tbs. unsalted butter
• 1/2 lb. pineapple chunks, drained and finely chopped

Brush banana halves with lime juice. Set aside. Heat a heavy nonstick skillet over medium heat. Heat tortilla in skillet 15 seconds, turning 2-3 times until tortilla is warm and limp. Remove from skillet. Spread 1 Tbs. preserves over one tortilla. Place banana half in lower third of tortilla and sprinkle with cinnamon. Roll up and lay tortilla seam side down on a plate. Repeat process with remaining tortillas, bananas and other ingredients. Heat oil and butter in a heavy nonstick skillet over medium heat. Place tortillas seam side down and cook 1 minute per side or until lightly browned on each side. Transfer to serving plates. Top with chopped pineapple.

Per serving: calories 373, fat 10.5g, 24% calories from fat, cholesterol 8mg, protein 5.6g, carbohydrates 68.2g, fiber 4.7g, sugar 35.3g, sodium 244mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.9, Bread: 1.8, Lean meat: 0.0, Fat: 1.5, Sugar: 0.8, Very lean meat protein: 0.0

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