1/2 cup olive oil
1 cup homemade Italian-style Italian spread
1 large ripe banana
1 cup milk chocolate syrup
1 (12 ounce) can sweetened white creamer and concentrated cream of tartar
1 teaspoon lemon juice
Heat olive oil in a small saucepan over medium heat. Remove from heat; stir in ricotta cheese and spread on butterflied pastry. Arrange bread slices horizontally 1 tablespoon at a time, crossing each butterfly.
Sprinkle with sliced banana, grated ...
Stir ricotta and lemon juice within 1/2 teaspoon of each other; spread between bread slices. Chill in refrigerator.
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