Serves 8

2 cups Egg Beaters
3 cups of fat free milk
2 tablespoons of vanilla extract
4 - 5 tablespoons of agave nectar
4 large bananas
½ cup slivered almonds
1 egg white, lightly beaten
1 teaspoon ground cinnamon

In a sauce pan add the Egg Beaters, milk and cook over medium low heat, whisking till custard coats the back of a spoon. Remove from heat, add the agave nectar and allow to cool and chill in the refrigerator.

Stir the egg white and cinnamon together and fold in the almonds. Spread out on a parchment lined cookie sheet and bake in a 325 degree oven for 15 minutes or until the almonds are toasted and the egg mixture is dry. Remove from the oven and break apart the almonds. Store in an air tight container until ready to use.

Assemble
Slice the bananas, and in 8 parfait glasses layer half a banana with custard and top with the almonds.

Nutrition Facts

Amount Per Serving
Calories 187
Total Carbs 30g
Sugar 21.25g
Dietary Fiber 3.4g
Total Fat 4g
Protein 7.3g
Sodium 68mg