Strawberry Banana Pudding
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
I add in additional fruit to get a little closer to all those servings you need every day. You can also try using different flavored puddings and fruit to switch up the recipe. —Jackie Termont, Richmond, Virginia
Ingredients
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9 whole reduced-fat cinnamon graham crackers
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1-3/4 cups cold fat-free milk
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1 package (1 ounce) sugar-free instant cheesecake or vanilla pudding mix
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1 large firm banana, sliced
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1/2 teaspoon lemon juice
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2 cups sliced fresh strawberries, divided
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2-1/2 cups reduced-fat whipped topping, divided
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Mint sprigs, optional
Directions
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1.
Line the bottom of a 9-in. square pan with 4-1/2 graham crackers.
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2.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping.
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3.
Spread half of pudding mixture over the graham crackers; repeat. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. If desired, garnish with mint.
Nutrition Facts
1 piece: 117 calories, 2g fat (2g saturated fat), 1mg cholesterol, 171mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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