Breakfast can become a pretty routine meal for most people. If you really enjoy eating the same foods each morning, or have found a quick and simple option that works for you as you’re running out the door, then all the power to you! On the other hand, if you’re looking for a little excitement to wake up to in the morning, then we have just the recipe to help you break free of your boring breakfasts.
Our food editor Nicole had some fun in the kitchen creating this breakfast spin on a classic dessert! Who doesn’t love a banana split! Think of a fruit and yogurt parfait, but redesigned. We replace the ice cream with a quick and healthy homemade frozen yogurt to pack a little more protein and a little less sugar into your first meal of the day – making it more than OK to indulge in this ice cream parlour menu item for breakfast!
This might not be the right recipe for busy mornings, but on weekends or weekday mornings where you’re able to break out of your normal routine and slow down just a little, this Breakfast Banana Split is a fun option!
What are some of your favourite ice cream or sundae toppings? How would you modify them (if necessary) to make them a little more breakfast friendly? Let your creativity shine through and share with us in the comments.
Breakfast Banana Split
Makes: 5 – 6 servings of frozen yogurt, 1 serving of final product
Time: 15 mins prep, 30 mins freezing
INGREDIENTS
Frozen Yogurt:
4 cups frozen strawberries
½ cup Lactose free Greek Yogurt
3-4 tbsp maple syrup
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
Breakfast Banana Split:
1 medium banana, split lengthwise
3 scoops frozen yogurt
¼ cup fresh berries (whatever kind you like)
2 tbsp low FODMAP granola (or mixed nuts)
Coconut whip topping (optional)
INSTRUCTIONS
In a food processor, combine the frozen berries, Greek yogurt, maple syrup and vanilla. Cream until combined and smooth. Spoon into a container with a lid and place in freezer until set up, about 30 minutes. (You can use the yogurt straight out of the food processor, it will just be a little softer)
Slice your banana lengthwise and place around 3 scoops of frozen yogurt in a bowl. Top with your fresh berries and granola or mixed nuts.
**Note: The longer the frozen yogurt sits in the freezer, the harder it will get. Simply take leftovers out of the freezer 10 minutes before you want to scoop it to allow it to soften, or give it another blitz in the food processor to soften it quickly.
FODMAP NOTES:
- Add fresh blackberries to challenge or increase sorbitol.
- Substitute 1 to 2 tsp (or more) of honey instead of maple syrup to challenge or increase fructose.
- Add sliced almonds to challenge or increase GOS.
- Substitute regular whipped cream to challenge or increase lactose.
Recipe developed by Nicole Clouthier, Food Editor