EASY LOW-FAT BANANA PUDDING
Give a favorite a Healthy Living twist in this Easy Low-Fat Banana Pudding. You'll be glad to try this low-fat banana pudding at your next get-together.
Provided by My Food and Family
Categories Milk
Time 3h20m
Yield 8 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Beat pudding mixes and 3-1/2 cups milk in large bowl with whisk 2 min. Let stand 5 min.
- Arrange 11 wafers on bottom and up side of 2-qt. serving bowl; drizzle with 1 Tbsp. of the remaining milk. Add layers of 1/3 each of the bananas and pudding. Repeat layers twice. Cover with COOL WHIP.
- Refrigerate 3 hours.
Nutrition Facts : Calories 200, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.2501 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 0.9238 g, Sugar 0 g, Protein 5 g
SKINNY BANANA PUDDING
32% fewer calories • 87% less fat • 90% less sat fat than the original recipe. Go bananas with a made-over dessert favorite that won't pack on the pounds!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h20m
Yield 12
Number Of Ingredients 7
Steps:
- In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.
- Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.
- Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
THE BEST BANANA PUDDING
This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
- While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
- Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
- Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
- Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
- Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.
AUNT EVELYN'S EASY CREAMY BANANA PUDDING (LOW-SUGAR LOW-FAT)
My late Aunt Evelyn, who was diabetic for many years, was a creative cook who shared this recipe with my mother, who shared it with me. This is a proven hit for potlucks, barbecues, and church suppers, and no one would guess it was a low-sugar and low fat recipe.
Provided by PamC6283
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine pudding mix and milk in large bowl. Beat or whisk for 2 minutes until thickened. Refrigerate for 5 minutes. Fold sour cream and whipped topping into pudding and set aside. Crumble 6 vanilla wafers into coarse crumbs by hand and set aside for garnish. In a 9x13 dish or deep round bowl, layer vanilla wafers, sliced bananas, and pudding mixture until layers run out (about 4 layers), ending with pudding mixture. Sprinkle top with reserved vanilla wafer crumbs. Cover and refrigerate about 4 to 6 hours to allow vanilla wafers to soften.
ALMOST FAT FREE BANANA PUDDING!!!
This Banana Pudding is so creamy and delicious, you'd never know unless you made it yourself and saw the fat free ingredients!!! I altered a very fattening, but heavenly delicious recipe found on recipezaar as the #1 rated banana pudding (thank you to the poster, because it was heavenly) and when I made it this way, it tastes not a bit different. I even tried it on my skeptical family and they loved it! I have also included the options to make it into my normal "lite, sugar-free" recipe!
Provided by candynkisses2000
Categories Dessert
Time 15m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9 x 13 glass dish with nilla wafers.
- Top them with 3/4 the sliced bananas (leave some to mix in the pudding mixture, or you can line them all on top of wafers).
- In a bowl mix the pudding and milk with a mixer until smooth and creamy, but not too thick, to taste.
- In a separate bowl, mix cream cheese and condensed milk with mixer until smooth.
- Fold whipped topping into pudding mixture.
- Mix cream cheese mixture into pudding mixture.
- If you left any bananas, mix them into the final mixture and pour over the bananas in the dish.
- Refrigerate overnight for best results.
MAGNOLIA'S FAMOUS BANANA PUDDING
Provided by Food Network
Categories dessert
Time 7h20m
Yield up to 16 servings (makes 4 to 5 quarts)
Number Of Ingredients 6
Steps:
- In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
- In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
- To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
QUICK BANANA PUDDING (SUGAR FREE, LOW FAT)
Not a boiled custard pudding, but certainly a waist-line friendly, diabetic acceptable family dessert. Cooking time is really chilling time.
Provided by Red_Apple_Guy
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare pudding following instant pudding directions.
- line glass bowl or casserole dish with waffers and banana slices.
- pour half of the pudding into the dish.
- layer waffers.
- layer banana slices.
- Repeat.
- Crumble waffer crumbs and add to top.
- Chill and serve.
Nutrition Facts : Calories 126.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 2.5, Sodium 358.8, Carbohydrate 27, Fiber 1.9, Sugar 14.6, Protein 5
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