Pineapple Coconut Breakfast Banana Split
- 1 small (6-7 inches) ripe banana, peeled
- ⅓ cup low-fat, artificially sweetened piña colada yogurt
- 1 ½ tablespoons canned, drained crushed pineapple
- 2 tablespoons low-fat granola without raisins
- 1 tablespoon sweetened flake coconut
Instructions:
This dish is a healthier twist on a banana colada that’s great for breakfast or any time of the day.
- 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.