-
1
Preheat oven to 350F.
-
2
In a mixing bowl, mix together mascarpone cheese, peanut butter, splenda and vanilla extract; set aside.
-
3
Remove phyllo package from freezer and follow instructions.
-
4
Using one sheet of phyllo pastry at a time (keep remaining phyllo pastry completely covered with a damp cloth), cut 1 sheet in half.
-
5
Brush first half with melted butter and place the second half on top and brush with melted butter.
-
6
Repeat this process with the second sheet of phyllo cut in half, brushing with butter on the top sheet.
-
7
Spread 2 tablespoons of mascarpone/peanut butter mixture over half of the pastry leaving the other half uncovered.
-
8
Place two halves of banana side by side at the end closest to you and about 1/2 inch from the end of the pastry.
-
9
Place 3 tablespoons of blueberries over the bananas.
-
10
Roll up pastry starting with the banana end and roll to form a log.
-
11
Repeat the process with remaining sheets of phyllo and ingredients.
-
12
Place logs on an ungreased baking sheet.
-
13
Brush tops with melted butter.
-
14
Bake in preheated 350 F oven for 20 - 22 minutes or until light golden brown.
-
15
Remove from oven and using a fine sieve, sprinkle the tops with powdered sugar.
-
16
Let logs cool for about 15 minutes before serving.
-
17
Cut each log in half lengthwise, open and place on a serving plate.
-
18
Place one scoop of ice cream on top and drizzle with 1 tablespoon of pure maple syrup over the ice cream.
