Banana 'Cream' in a Blueberry Bagel

1 medium banana, frozen*
1 tbsp Philadelphia Honey Nut Cream Cheese
1 Sara Lee Blueberry Bagel
1 tsp cinnamon
1 tsp Splenda or your favorite sweetner

* to freeze the banana; put it in the freezer for a few hours, then cut away the peel when you're ready to use it.

(note: In the photo, I used all of the mixture in one bagel half. If you make two, you won't have as much filling as pictured)

Cut away the peel of the banana, then cut into dime sized pieces and place them in a bowl. Using a fork or a masher, mash the banana till its a creamy consistency. Add cream cheese and mix until incorporated. Put back in freezer.

Split bagel into halves and remove the insides so you have a edible serving dish. Bake in a toaster oven for 3 to 5 minutes or until slightly brown. Let the bagel halves cool completely.

Mix up the cinnamon and Splenda and set to the side. Remove banana cream mixture from the freezer and fill the bagel halves with the mixture. Sprinkle the tops with the cinnamon/Splenda mixture.