[THE ELECTRIC KITCHEN]

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HECO Using store-bought phyllo makes the lumpia recipe easier.

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Baked banana lumpia
healthier than fried

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These dishes were prepared by Carol Devenot, author of "Island Light Cuisine," on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

New Kine Banana Lumpia

6 sheets frozen phyllo sheets (see note)
3 tablespoons honey
6 firm ripe bananas, peeled
1-1/2 teaspoons apple pie spice
Butter-flavored cooking spray

Thaw phyllo according to package directions. Cut sheets crosswise in halves. Place on a smooth, dry surface; cover with plastic wrap and a damp towel. Keep phyllo covered until needed.

Preheat oven to 400 degrees.

Place honey on a plate and roll bananas in honey. Sprinkle each banana with 1/4 teaspoon apple pie spice.

For each lumpia, place one half-sheet of phyllo on a work surface; spray with cooking spray. Place another half sheet over the first and spray with cooking spray. Place a banana on the phyllo, about 1-1/2 inches from short edge of phyllo. Fold short edge of phyllo over banana, then fold left and right sides toward center. Roll tightly toward open edge. Seal with cooking spray and place edge-side down on an ungreased baking sheet. Repeat until all bananas are wrapped. Bake 15 to 20 minutes, or until golden brown. Serve warm. Serves 6.

Approximate nutritional analysis, per serving: 215 calories, 3 g protein, 1 gram fat, 51 g carbohydrates, 3 g fiber,

Note: For healthier eating, use the lowest fat phyllo available.

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