Breakfast Banana Split
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
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)
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