Banana Wrap in Pyllo
Serves four

6 sheets of phyllo dough
2 tablespoons oil
4 apple bananas
2 tablespoons sugar
1 tablespoon lemon zest
2 tablespoons coconut, shredded

If you bought your phyllo dough frozen, allow it to thaw over night in fridge. Once you remove the phyllo dough from its box package, keep it moist by laying a damp kitchen towel over the roll while you work with it. If you let the dough dry out, it will crack and be difficult to work with. This recipe uses oil instead of butter, which cuts the fat of the finished dish and also makes this dairy-free. Put the olive oil in a small bowl and clear an area on your counter to work with the phyllo dough. Take one sheet of phyllo and lay it flat. Put your fingertips in the oil and then pat the phyllo sheet lightly all over with your oiled fingers. Place another sheet of phyllo over the first one and repeat. This will keep the layers of the dough separated and flaky when cooked. Repeat a third time.

Next, slice the layered phyllo sheets in half. Slice the apple bananas in half, lengthwise, and place a half banana at the bottom of one of the phyllo dough columns. Sprinkle with sugar, lemon zest and coconut. Fold in the two sides of the dough and roll. Repeat with the rest of the bananas and phyllo dough. Place the wrapped bananas on a cookie sheet and bake at 375º in the oven for 15 - 20 minutes. For a fruity addition, serve with the delicious mango sauce below.

Mango Sauce

13 mangoes, peeled and seeded
1 tablespoon lemon juice

Blend the fruit together. If too tart for your taste, you can add a sprinkle of a sweetener.