1 whole wheat English muffin, split into halves
1 small banana (6 inches), cut in half crosswise then lengthwise
1 container (6 ounces) nonfat, artificially sweetened piņa colada yogurt
1/4 cup crushed pineapple canned in juice, drained before measuring
1/2 cup sliced fresh strawberries
Toast the English muffin halves. Place each on a serving plate and top each with 2 slices banana, half the yogurt, half the pineapple, and half the strawberries. Serve while English muffins are still warm.
Yield: 2 servings.
Preparation Time 10 Minutes
Serving size: 1 topped English muffin half.
Nutrition Facts Per Serving:
Calories: 181
Carbohydrates: 36 g
Protein: 7 g
Fat: 1 g
Saturated Fat: <1 g
Sodium: 276 mg
Fiber: 4 g
Exchanges per serving:
1 starch, 1 fruit, 1/2 skim milk.
Carbohydrate choices:
2 1/2.