My family has enjoyed this recipe for many years. I'm told it is served as a side dish in India, but it makes a quick, yummy breakfast as well.
1/2 tsp. butter
2 tbs. slivered almonds (you can also use sliced)
2 medium bananas, thinly sliced
4 tbs. low-fat plain yogurt (or make this Greek yogurt for more protein as we often do, but it does make it thicker, rather than a more "pudding" texture.)
3 tbs. light sour cream
1 tbs. honey
1/8 tsp. ground cardamon or 1/4 tsp. ground cinnamon
Melt butter in a small nonstick skillet over medium heat. Add almonds and roast, stirring frequently until golden (about 3 minutes). Meanwhile, in a medium bowl, mix bananas, yogurt, sour cream, honey and cardamon. Top with almonds and serve. You could also spoon the mixture into a large plastic cup and take it to go!
213 calories, 32% fat (8 grams), 32 grams carbohydrate, 6 grams protein (more w/ Greek yogurt) per serving.
We think this original recipe has 2 servings in this calculation, but to make it your full breakfast - even at double the calories, it's still a reasonable amount (426 calories) and with the Greek yogurt you'd probably be at a substantial 24 grams of protein - the body's building block. A great energizing start to the day, plus you get your probiotics and it is a good source of other energizing nutrients such as potassium, manganese, calcium, magnesium, B-6, vitamin C and even some Omega-3 fatty acids!
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