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Ann Fox in Austin, Texas came up with this breakfast recipe that’s easy, light, delicious and uses up the bananas and apples she always has on hand.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 124 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 31 mg sodium, 28 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 2 fruit.
Originally published as Frosted Fruit Salad in Simple & Delicious January/February 2007, p46
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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