Jean’s Banana Pudding Parfait
Try my “makeover” banana pudding parfait recipe and enjoy your dessert without feeling over-stuffed. My version has half the calories and twice as much dairy. This recipe is proof that you can “lighten up” without giving up on taste! ~ Jean, CNPP Nutritionist
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 glass of Jean's Banana Pudding Parfait
211
Calories
4g
Protein
41g
Carbs
3g
Fat
2g
Fiber
23g
Sugar
231mg
Sodium
Saturated Fat 2 g · Cholesterol 3 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
ginger snap cookies, crushed
8 · about 1 1/4 cups
ripe bananas, sliced thin
7 medium
nonfat milk
1 cup
1-oz box instant sugar-free, fat-free vanilla pudding
1
low-fat vanilla yogurt
1 1/4 cups
vanilla extract
1 teaspoon
fat-free frozen whipped topping, thawed
1 cup
cinnamon for garnish
1/4 teaspoon · optional
parfait cups or drinking glasses
Instructions
- 1
In a large bowl, whisk together the milk and pudding mix; blend well (about 2 minutes).
- 2
Add yogurt and vanilla extract; blend until smooth.
- 3
Stir the thawed whipped topping into the mixture.
- 4
Line the bottom of the parfait cups with a teaspoon of crumbled ginger snaps.
- 5
Layer 6 banana slices on top of the cookies; then 2 tablespoons of the yogurt mixture on top. Repeat with another layer of the ginger snaps, bananas, and yogurt mixture.
- 6
Top with cinnamon or crushed cookie for garnish.
- 7
Cover and chill in refrigerator.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion Recipe submitted by Jean, USDA Nutritionist
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