Breakfast Sundae
1 small banana
4 ounces sugar-free, lowfat yogurt
1/3 cup granola cereal
1/4 cup seedless grapes, halved
Peel banana and split lengthwise. Place in sundae dish or bowl. Top with yogurt. Sprinkle with cereal and fruit. Makes 1 serving.
1 serving = 1/2 milk + 2 fruit + 11/2 starch + 1 fat exchange or 58 grams of carbohydrate
Blender Breakfast
1/2 cup skim milk
1/2 cup low fat cottage cheese
1 cup frozen banana and strawberries, cubed
1 Tbsp. peanut butter
Freeze bananas and strawberries until firm. Mix ingredients in blender and blend until smooth. Pour into glass. Makes 1 serving.
1 serving = 2 starch + 1/2 milk + 2 meat + 1 fat exchange or 38 grams of carbohydrate
Breakfast Eggnog
1 cup 2% milk
1/4 cup egg beaters
1 tsp. vanilla extract
1/2 banana
1/2 tsp. cinnamon, ground
1/2 tsp. nutmeg, ground
1 tsp. granulated artificial sweetener
1/2 tsp. brown sugar
In a saucepan, warm milk over low heat. Combine all other ingredients in a blender. Add warmed milk and whip in blender for one minute. Serve in 16 ounce glass or mug. Makes 1 serving.
1 serving = 1 fruit + 1 milk + 1 meat exchange or 35 grams of carbohydrate
Nutty Banana
1/2 cup peanut butter
2 Tbsp. low fat milk
2 bananas
1/2 cup chopped nuts
Mix peanut butter with milk and blend until smooth. Peel bananas and cut in half crosswise. Insert a stick into the flat end of each banana half. Spread banana with peanut butter mixture and roll in chopped nuts. Place on waxed paper and freeze for 2 hours or until firm. Makes 4 servings of 1/2 banana each.
1 serving = 1 fruit + 2 meat + 1 fat exchange or 15 grams of carbohydrate
Raisin Bread Sticks
4 tsp. margarine
4 slices raisin bread, un-iced
1 tsp. cinnamon
Preheat oven to 350 degrees. Melt margarine and brush on slices of bread. Sprinkle with cinnamon. Cut bread into 4 slices each and place on cookie sheet. Bake for 5 minutes or until crisp. Makes 4 serving of 4 sticks each.
1 serving = 1 starch + 1 fat exchange or 15 grams of carbohydrate
