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
- 10 Servings
- $3.00 - $5.99
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
- 10 Servings
- $3.00 - $5.99
Ingredients
- 8 ginger snap cookies
- 7 medium ripe bananas
- 1 cup nonfat milk
- 1 1-oz box instant sugar-free, fat-free vanilla pudding
- 1 1/4 cups low-fat vanilla yogurt
- 1 teaspoon vanilla extract
- 1 cup fat-free frozen whipped topping
- 10 8-oz parfait cups or drinking glasses
- 1/4 teaspoon cinnamon for garnish
Steps
In a large bowl, whisk together the milk and pudding mix; blend well (about 2 minutes).
Add yogurt and vanilla extract; blend until smooth.
Stir the thawed whipped topping into the mixture.
Line the bottom of the parfait cups with a teaspoon of crumbled ginger snaps.
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.
Top with cinnamon or crushed cookie for garnish.
Cover and chill in refrigerator.
Ingredients
Serving Size: 1 glass of Jean's Banana Pudding Parfait
| Nutrients | Amount |
|---|---|
| Total Calories | 170 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 3 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Total Sugars | 19 g |
| Added Sugars included | 5 g |
| Protein | 4 g |
| Minerals | |
| Calcium | 106 mg |
| Potassium | 444 mg |
| Sodium | 219 mg |
| Copper | 104 mcg |
| Iron | 1 mg |
| Magnesium | 35 mg |
| Phosphorus | 164 mg |
| Selenium | 4 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 25 mcg RAE |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 7 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 36 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 17 mg |
Source:
- USDA Center for Nutrition Policy and Promotion
- Recipe submitted by Jean, USDA Nutritionist