Peanut Butter-Banana Pudding

recipe

Yield:

12 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 236
Caloriesfromfat 0.0 %
Fat 7.4 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.1 g
Carbohydrate 36 g
Fiber 1.9 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 230 mg
Calcium 0.0 mg

Ingredients

1 (1-ounce) package vanilla sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1/3 cup no-added-sugar creamy peanut butter
1 (8-ounce) carton fat-free sour cream
42 vanilla wafers, divided
6 small bananas, divided
1 (8-ounce) carton frozen fat-free whipped topping, thawed
1 tablespoon lemon juice

Preparation

Prepare pudding mix according to package directions, using a whisk and 2 cups fat-free milk. (Do not use a mixer.) Add peanut butter and sour cream, stirring well with a wire whisk.

Line bottom of a 2 1/2-quart casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with one-third each of pudding mixture, banana slices, and whipped topping. Repeat layers twice using remaining wafers, pudding mixture, banana, and topping. Cover and chill at least 2 hours. Peel and slice remaining 2 bananas; toss with lemon juice. Arrange slices around outer edges of dish.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006