Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.

Cocoa Chimichanga

prep time: 10
cook time: 13


  • Olive or vegetable oil cooking spray
  • 4 medium bananas, sliced
  • 4 1/2 teaspoons fat-free chocolate sauce
  • 2 teaspoons cinnamon
  • 1 tablespoon sugar
  • 6 phyllo sheets, defrosted


Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray. In a medium bowl, combine bananas, chocolate sauce, and 1 teaspoon cinnamon. Set aside. In a small bowl, combine 1 teaspoon cinnamon and sugar. Set aside. Lay out 1 sheet phyllo onto a flat surface. Spray lightly with cooking spray and fold in half lengthwise. Turn sheet so 1 of the narrower ends is facing you. Place 1/8 mixture about 1 inch from the bottom and about 1 inch from each side. Roll 1/4 of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap). Repeat with remaining phyllo sheets and place on baking sheet with open flap down. Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture. Place in oven immediately and bake 13 minutes or until golden brown.