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Greek Yogurt Banana Split

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Greek Yogurt Banana Split
  • Prep 5 min
  • Total 5 min
  • Servings 1
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The traditional banana split is given a breakfast makeover by substituting Greek honey vanilla yogurt for ice cream and topping it with jam, fresh raspberries and sliced almonds.
By Paula Jones
Updated Sep 17, 2013

Ingredients

  • 1 ripe banana, cut in half
  • 1/2 cup Greek Fat Free honey vanilla yogurt (from 6-oz container)
  • 1 tablespoon jam (any flavor)
  • 1/2 tablespoon sliced almonds
  • Fresh raspberries, if desired

Steps

  • 1
    Place banana into individual bowl. Top with yogurt. Spoon jam over yogurt. Sprinkle almonds over top. Garnish with raspberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe can be easily doubled.
  • tip 2
    Substitute any flavor Greek Fat Free yogurt for the vanilla variety.

Nutrition

280 Calories, 2g Total Fat, 11g Protein, 56g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
80mg
3%
Potassium
660mg
19%
Total Carbohydrate
56g
19%
Dietary Fiber
3g
15%
Sugars
38g
Protein
11g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 1 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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