BINGHAMTON, NY – The nutrition educators at Cornell Cooperative Extension have some tricks up their sleeves as they celebrate National Dairy Month.
For this month’s Nutrition in the Kitchen, Ann Supa is preparing a Breakfast Banana Split.
Instead of ice cream, she’s covering the banana with goat’s milk yogurt from Nellie’s Knoll Creamery in Berkshire.
Supa says 70 percent of the world uses goat’s milk rather than cow’s milk for their dairy and that the 2 have similar nutritional content including calcium, B-12, phosphorous and essential amino acids.
She adds peanut butter and strawberries which are coming into season this month.
“I used some granola, because what kid doesn’t want sprinkles on their ice cream? So, we added the ‘sprinkles’ to make it upbeat for the kids. You can trick your kids. We called it a Breakfast Banana Split. What kid wouldn’t want to dive into a banana split at 7 a.m.,?” she said.
Supa says yogurt with no added sugar has more protein than ice cream and a lot less sugar.
She says multiple vendors at the Broome Regional Farmers Market on Upper Front Street sell locally-made yogurt.
In this episode of Nutrition in the Kitchen Ann Supa will go over how to make a Banana Split. This is can be a tasty snack or a breakfast item. What kid would not want a banana split for breakfast? It’s an inexpensive recipe to make as well as how you want to make it and include in it. The ingredients you will need are:
- 1 Banana
- Goat plain yogurt
- Peanut butter or nut butter available
- Strawberries
- 2 T of granola
Watch Ann’s full demonstration below:
