RECIPE: Banana Pudding Low-Sugar/Low-Fat

sandymsNovember 25, 2007

1 large box Sugar-free Vanilla Pudding.

Milk (amount according to directions on box)

Sugar-free condensed milk *(recipe below)

Sugar-free, fat-free Cool Whip 8 oz

4-5 bananas

Reduced fat Vanilla Wafers.

Mix 2% milk (amount noted on pudding box) and pudding with mixer. Add condensed milk and mix. Next, with a spoon, fold in the Cool Whip until thoroughly mixed. Begin by pouring a small amount of the pudding mixture in the bottom of your dish, and then layer wafers, sliced bananas, and pudding mixture. Be sure to save enough of the pudding mixture to cover the top of the pudding. To top off the pudding you can finely crumble a couple of wafers and sprinkle over the top of the pudding.


1/2 cup water

1-1/4 cups non-fat dry milk.

1 cup Splenda (I sometimes use the Great Value equivalent).

6-8 Sugar-free caramel candy chews.

6 Sprays of I Can't Believe It's Not Butter.

1 tsp. vanilla flavoring.

Heat water in a glass measuring cup, in the microwave, to just the boiling point. In a small dish, melt the caramel candy chews. Stir the caramel into the hot water, stirring until fully dissolved. Add non-fat dry milk and mix. Add Splenda, vanilla flavoring, and "butter" spray. Mix until no lumps. Refrigerate for 4-6 hours. (Once you have made this and it is cold, it should be a good thick consistency---but you can change the consistency the next time by using more or less non-fat dry milk).

(This sugar-free condensed milk also makes a good pumpkin pie.)


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