Low Cal Banana Pudding Recipes

EASY LOW-FAT BANANA PUDDING

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.

SKINNY BANANA PUDDING

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.

ALMOST FAT FREE BANANA PUDDING!!!

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.

QUICK BANANA PUDDING (SUGAR FREE, LOW FAT)

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.

LOW CAL BANANA PUDDING

Steps:

• 1) In a medium sauce pan combine flour and salt. Gradually stir in the milk, condensed milk & yolks and cook over medium heat, stirring constantly, for 8-10 min or until thickened. Remove from heat and stir in vanilla.
• 2) Set out 8 ramekins or ovenproof glass dishes. Layer 3 banana slices, 3.5 tbsp pudding & 3 wafers in each; repeat with 6 banana slices, 3.5 tbsp pudding & 3 more wafers.
• 3) Beat egg whites at high speed with a mixer until foamy. Add sugar 1 tbsp at a time, beating until stiff peaks form & sugar dissolves - 2-4 minutes. Spread about 1/2 cup meringue over each pudding.
• 4) bake at 325 for 15-20 min or until golden. Let cool for 30 minute.
• If you want to make it all in one dish instead of individual servings you can use an 8 inch square baking dish. Arrange 1 cup bananas on the bottom, top with 1/3 pudding mixture & 16 wafers. Repeat twice but on the last layer, arrange the wafers around the inside edge of the dish, pressing the wafers into the pudding. Spread meringue over the pudding, sealing the edges & bake 20-25 minute Let cool for 30 minute.

LOW-CAL NO-EGG HOMEMADE BANANA PUDDING

Steps:

• Mix all ingredients together in a blender.
• Add more or less of certain ingredients to adjust to your tastes. I like to serve this in goblets with a couple blueberries on top or dark chocolate drizzled over the top.

LOW CALORIE BANANA PUDDING CHEESECAKE

Steps:

• Combine graham cracker crumbs, butter, cinnamon, and nutmed, and press into 9-inch pie plate.
• Chill in fridge 2 hours before filling.
• For filling, using a mixer, blend ½ cup of milk into cream cheese until very smooth and creamy.
• Gradually add remaining milk until blended.
• Add pudding mix and blend 1 minute - do not overblend.
• Pour into graham cracker crust.
• Chill.

EASY LOW-FAT SOUTHERN BANANA PUDDING

Steps:

• POUR 3-1/2 cups of the milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
• ARRANGE layer of wafers on bottom and up side of 2-quart serving bowl; drizzle with 2 tablespoons of the remaining milk. Add layer of banana slices; top with 1/3 of the pudding. Repeat layers, drizzling wafer layer with remaining milk and ending with pudding. Spread whipped topping over pudding.
• REFRIGERATE 3 hours or until ready to serve.