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)
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 170 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 219 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Total Sugars | 19 g |
| Added Sugars included | 5 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 106 mg |
| Iron | 1 mg |
| Potassium | 444 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Jean’s Banana Pudding Parfait. Recipe source: USDA Center for Nutrition Policy and Promotion Recipe submitted by Jean, USDA Nutritionist. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.