Banana Split Salad

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  • 1 (15 oz.) container part-skim Ricotta cheese
  • 2 (.035 oz.) pkgs. powdered low calorie sugar substitute
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 small bananas
  • 1 cup cut up fresh pineapple
  • 1 cup fresh raspberries
  • 1 cup green seedless grapes
  • 1 1/2 s raspberry yogurt


Beat Ricotta cheese in small mixer bowl on high speed until fluffy, about 3 minutes. Blend in sweetener and spices. Refrigerate, covered, at least 1 hour to allow flavors to blend. To serve, peel and split bananas horizontally. Place 2 halves on each plate. Scoop Ricotta cheese using small ice cream scoop; use 2 scoops per serving (approximately 1/2 cup). Sprinkle each with fruits. Stir yogurt. Spoon 6 tablespoons over each serving.

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