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Breakfast “Banana Split”
If your appetite isn’t what it once was, a little whimsy can make mealtime a little easier to face. This riff on the popular ice cream parlor dessert is a good choice for any time of day.
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Calcium- and protein-rich cottage cheese, Greek yogurt, or a combination of the two subs for ice cream. Instead of topping the mixture with sugary syrups, an assortment of fresh fruit, nuts, seeds, and toasted coconut adds crunch and natural sweetness.
The combinations of flavors and textures make this small meal go a long way.
Ingredients
1 SERVING
- 1/2 cup cottage cheese, plain Greek yogurt, or a combination
- 1 tablespoon honey
- 1/2 ripe banana, cut in half lengthwise
- 3 strawberries, sliced
- 1 (1-inch) “ring” fresh pineapple, cut into 1/2-inch pieces
- 4 roasted unsalted almonds, chopped
- 1 teaspoon toasted unsweetened coconut
- 1 teaspoon roasted unsalted pepitas (pumpkin seeds) or sunflower seeds, optional
Instructions
In a shallow bowl, mound a scoop of cottage cheese and drizzle with honey. Place the banana halves on two sides and top with strawberries and pineapple. Sprinkle with almonds, coconut, and pepitas, if desired.
Per serving
Calories: 340
Fat: 9 g
Saturated fat: 3 g
Cholesterol: 20 mg
Sodium: 400 mg
Carbohydrate: 54 g
Dietary fiber: 5 g
Sugars: 41 g
Protein: 15 g
Calcium: 130 mg
Potassium: 580 mg
- Excerpted from
What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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