Low-Calorie Banana Pudding: Guilt-Free Dessert Recipe (Print Version)
Enjoy a lighter version of classic banana pudding. This low-calorie recipe offers creamy layers and sweet banana flavor without the guilt. Perfect for a healthy treat.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Velvety Pudding Base
01 -
2 cups skim milk
02 -
1/4 cup cornstarch
03 -
2 large egg yolks
04 -
1/2 cup granulated erythritol blend
05 -
1 tsp vanilla extract
06 -
Pinch of salt
→ Sweet Banana Layers
07 -
3 medium ripe bananas
08 -
1 tbsp lemon juice
→ Light & Crispy Accents
09 -
1 cup reduced-fat vanilla wafers (about 24 wafers), crushed
10 -
1 cup light whipped topping
→ Flavor & Sweetness Boosters
11 -
1/2 tsp banana extract (optional, for intensified banana flavor)
12 -
1/4 tsp ground cinnamon, for dusting
# Instructions:
01 -
In a medium saucepan, whisk together 1/4 cup cornstarch, 1/2 cup granulated erythritol blend, 2 large egg yolks, and a pinch of salt. Gradually whisk in 2 cups skim milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a velvety pudding consistency, about 5-7 minutes. This forms the delicious base for your Low-Calorie Banana Pudding Recipe.
02 -
Remove the thickened pudding from heat. Stir in 1 tsp vanilla extract and optionally 1/2 tsp banana extract for an intensified banana flavor. Transfer the pudding to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 30 minutes to cool completely.
03 -
While the pudding chills, peel and slice 3 medium ripe bananas into 1/4-inch rounds. Gently toss the banana slices with 1 tbsp lemon juice. This step helps prevent browning and ensures fresh, vibrant banana layers in your Low-Calorie Banana Pudding Recipe.
04 -
Place 1 cup reduced-fat vanilla wafers (about 24 wafers) into a zip-top bag and crush them into coarse crumbs using a rolling pin or your hands. Alternatively, pulse them briefly in a food processor. Set aside these light and crispy accents for layering.
05 -
In a 2-quart trifle dish or individual serving glasses, begin layering. Start with a third of the crushed wafers, followed by a third of the cooled pudding, then a third of the sliced bananas. Repeat these layers two more times, ensuring even distribution for your Low-Calorie Banana Pudding Recipe.
06 -
Evenly spread 1 cup light whipped topping over the final layer of bananas. For a beautiful finish, dust the top lightly with 1/4 tsp ground cinnamon. This adds a touch of warmth and visual appeal to your dessert.
07 -
Cover the assembled pudding and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften slightly. This chilling time is crucial for the best texture and taste.
# Notes:
01 -
For a slightly richer pudding without significantly increasing calories, you can use 1% milk instead of skim milk.
02 -
Store leftover banana pudding covered in the refrigerator for up to 2-3 days. The bananas may brown slightly over time, but the flavor will remain delicious.
03 -
For individual servings, layer the ingredients in small jars or clear glasses. This makes for an elegant presentation and easy portion control.
04 -
If you don't have banana extract, a tiny dash of rum extract can also enhance the banana flavor subtly.
# Tools You'll Need:
01 -
Medium saucepan
02 -
Whisk
03 -
Mixing bowls
04 -
Measuring cups and spoons
05 -
8x8 inch serving dish or individual ramekins
06 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 173 kcal
Total Fat: 3 g
Total Carbohydrate: 31 g
Protein: 5 g