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 | |