Banana Pudding has always been one of my family’s favorite desserts. Sadly, this delicious, creamy dessert is high in calories, sugar and carbs. So for anyone who is watching sugar, carb or calorie intake, it is most likely a “no-no.”
My goal, is to take my family’s favorite recipe and make it diabetic-friendly.
Let’s make Banana Pudding sugar free and lower in carbs without losing the creamy, rich flavor.
For Four Servings:
- 1 1/2 cups almond milk
- 1 pack (4 servings) banana pudding
- 1/2 tub Sugar Free Cool Whip
- 2 bananas, sliced
Stir pudding mix into milk. Make sure to stir until there are no lumps left. The pudding will begin to thicken as you stir. Add one sliced banana and gently stir. Let the pudding chill in the fridge for an hour and a half. Once chilled, gently stir the banana-pudding mixture, then lift Sugar Free Cool Whip into the pudding.
Slice the other banana. Set 12 slices aside for each person. Evenly divide the rest of the banana slices between four dessert dishes. Spoon pudding evenly into the four dessert bowls. Top with 3 slices of banana each to garnish.