Breakfast Banana Split
makes 1 serving
1/2 medium ripe banana, peeled and cut in half lengthwise
1/4 cup nonfat cottage cheese
1 small navel orange, peeled and sectioned
1/4 cup fresh raspberries
Place banana halves in a shallow soup bowl or banana split dish. Top with cottage cheese. Arrange orange sections over and around the cottage cheese.
Puree the raspberries in a food processor or blender until smooth. Drizzle over the fruit and cottage cheese. Serve at once.
Per serving: 140 calories (3% calories from fat), <1 gram total fat (0.1 g saturated fat), 9 g protein, 27 g carbohydrates, 4 g dietary fiber, 5 mg cholesterol, 186 g sodium
Diabetic exchanges: 1 very low-fat protein, 2 carbohydrate (2 fruit)