Breakfast Banana Split
Apr 25, 2007 10:19:31 GMT -8
Post by jjg on Apr 25, 2007 10:19:31 GMT -8
Breakfast Banana Split
Adapted from our latest book: The Joslin Diabetes Quick & Easy Cookbook (Fireside)
(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
1.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.
2.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)
Adapted from our latest book: The Joslin Diabetes Quick & Easy Cookbook (Fireside)
(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
1.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.
2.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)