Banana Pudding Splits
Yield
4 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yogurt, low-fat
|
|
| 1 | package |
instant pudding mix
chocolate, low-fat |
|
| 2 | medium |
bananas
peeled |
|
| ½ | teaspoon |
lemon juice
|
|
| ½ | ounce |
pistachio nuts
coarsely chopped |
|
| ¼ | cup |
whipped topping, prepared
thawed |
|
| 4 | each |
cherries
bing, fresh* |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yogurt, low-fat
|
|
| 1 | package |
instant pudding mix
chocolate, low-fat |
|
| 2 | medium |
bananas
peeled |
|
| 2.5 | ml |
lemon juice
|
|
| 14.5 | ml/g |
pistachio nuts
coarsely chopped |
|
| 59 | ml |
whipped topping, prepared
thawed |
|
| 4 | each |
cherries
bing, fresh* |
|
Directions
- If bing cherries are not available, use 4 marachio cherries.
In blender, process yogurt on high speed for 30 seconds, add pudding mix and process 1 minute, scraping down sides of container as necessary.
Cut each banana into 6 diagonal slices and sprinkle with lemon juice.
Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top with ¼ pudding mixture. Sprinkle each portion with ¼ of the pishachios, then top each with 1 tablespoon whipped toppingand 1 cherry.
