Pineapple Coconut Breakfast Banana Split
I am a huge fan of anything colada—piña colada, strawberry colada, even mango colada. This dish is a healthier twist on a banana colada that’s great for breakfast or any time of the day. For a real treat, tuck the kids into bed at night, and then try it with a small spike of rum.
Recipe information
Yield
makes 1 serving
Ingredients
1 small (6–7 inches) ripe banana, peeled
1/3 cup low-fat, artificially sweetened piña colada yogurt
1 1/2 tablespoons canned, drained crushed pineapple
2 tablespoons low-fat granola without raisins
1 tablespoon sweetened flake coconut
Preparation
Step 1
Cut the banana in half lengthwise. Place the halves side by side in a banana split dish or medium shallow bowl. Spoon the yogurt over the middle two-thirds of the banana. Top the yogurt with the crushed pineapple. Sprinkle the granola and then coconut over the top of the pineapple. Serve immediately.
nutrition information
Step 2
Calories: 218
Step 3
Protein: 5g
Step 4
Carbohydrates: 47g
Step 5
Fat: 2g
Step 6
Saturated Fat: 1g
Step 7
Cholesterol: 2mg
Step 8
Fiber: 4g
Step 9
Sodium: 86mg
Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.
Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
