All of your favorite Hummingbird Cake flavors in a mildly healthier form!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup low-fat (1%) cottage cheese
- 1 tablespoon maple syrup, or to taste
- 2 tablespoons pineapple juice
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground allspice
- 2 ounces pineapple chunks, drained
- 1 banana, sliced
- 3 tablespoons toasted pecans, chopped
- ¼ cup unsweetened coconut, toasted (Optional)
Instructions
- Stir cottage cheese, maple syrup, pineapple juice, vanilla extract, cinnamon, nutmeg, and allspice together in a bowl until thoroughly combined. Divide between 2 bowls.
- Top each bowl with pineapple chunks, banana slices, pecans, and coconut. Serve immediately.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 8 g |
| Sodium | 448 mg |
| Sugars | 25 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I loved my first taste of Hummingbird cake when I moved South many years ago, so this recipe caught my eye. I generally have cottage cheese, but for this recipe I purchased a single-serve cup with pineapple topping. I drizzled on a bit of maple syrup, probably a tsp, which was plenty. The taste was superb, and I loved the combination of textures. I used walnuts, as I had them on hand. Will make again!