Jean’s Banana Pudding Parfait
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Ingredients
- 8 ginger snap cookies (crushed)
- 7 medium ripe bananas (sliced thin)
- 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 (thawed)
- 10 8-oz parfait cups or drinking glasses
- 1/4 teaspoon cinnamon for garnish (optional)
Instructions
- 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.
Nutrition
| Calories | 170 |
|---|---|
| Protein | 4 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 219 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Center for Nutrition Policy and Promotion Recipe submitted by Jean, USDA Nutritionist