1 banana, peeled and cut in half
1 cup low-fat yogurt
½ cup whole grain cereal (your choice)
½ cup berries, washed
Breakfast Banana Split
Servings: 2
Ingredients:
Directions:
- In two small bowls, put 1 banana half in each bowl.
- Spoon yogurt equally over bananas.
- Sprinkle half of the cereal and half of the berries on top of each bowl.
Recipe Category
30 minutes or less, 5 ingredients or less, No cooking required
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Breakfast Banana Split
Servings: 2
Ingredients:
1 banana, peeled and cut in half
1 cup low-fat yogurt
½ cup whole grain cereal (your choice)
½ cup berries, washed
Directions:
- In two small bowls, put 1 banana half in each bowl.
- Spoon yogurt equally over bananas.
- Sprinkle half of the cereal and half of the berries on top of each bowl.
Nutrition Facts
2 serving per container
Serving size 1/2 banana
| Amount Per Serving | ||
|---|---|---|
| Calories | 170 | |
| % Daily Value* | ||
| Total Fat 2.5g | 3% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 115mg | 5% | |
| Total Carbohydrate 31g | 11% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 19g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 7g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 208mg | 15% | |
| Iron 3mg | 15% | |
| Potassium 285mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.