Lightened and Healthy Banana Pudding is lusciously creamy and filled with banana flavor. Serve this healthy banana pudding dessert at a potluck or party.
Here in the South, Banana Pudding is a big deal! It’s like Sweet Tea and Pimento Cheese. When you go to a restaurant and ask for iced tea, it is just assumed you want it sweet. They know you are a Northerner if you ask for “unsweet”. I’m not even sure I had ever had Banana Pudding before moving South. It is so delectable and the best Banana Pudding always has cream cheese in it. Everyone knows that! Since moving to Georgia, I’ve been trying to embrace Southern Food. Some of it is easy and I love it naturally, some of it – um – well, not so much.
Banana Pudding is definitely one of those “Southern Classics” that was love at first bite. I had a scrumptious banana pudding with cream cheese in it. It was so creamy and rich and full of banana flavor. It is smack your lips together good. You almost swoon from each luscious bite. My family and I would sword fight with our spoons to get the last bite. It’s mine, no it’s mine! Our little 6 year old always has the advantage. She is so darn cute and can always throw in an “I Love You” at the most opportune moment to get the “last bite”.
I’ve been thinking about making a healthy banana pudding for quite a while. The trick was going to be the cream cheese. Oh, I do love cream cheese but even the light cream cheese has a fair amount of fat. Sorry I won’t touch fat free cream cheese – Yuck! The supermarkets here don’t even sell fat-free cream cheese anymore. Maybe that is a Southern thing too. I decided to throw away some of the classic ingredients and put my own spin on it. I realize I do this at my own peril. I’m messing with an “institution”. Banana Pudding is suppose to have vanilla wafers in it but I decided to go with lady fingers. They are a tad less calories and work so well in trifle. They actually held up really well in this pudding. I did keep a little cream cheese but added it in the whipped topping.
I think I did a classic Southern Banana Pudding justice with my healthy banana pudding version. We all gobbled it down and were ready to “spoon fight” over the last bite. Sounds like success to me.
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Healthy Banana Pudding
- 6 ripe bananas divided – 2 thinly sliced
- 1/2 cup sugar
- 2 ½ tbsp cornstarch
- 1/4 tsp kosher salt
- 1 cup So Delicious Coconut Milk Cream or Soy Creamer
- ¼ cup egg substitute
- 1 tbsp light butter
- 2 tsp pure vanilla extract divided
- 1 tsp banana extract optional
- 4 oz third less fat Cream cheese softened
- 8 oz Lite Cool whip
- 1 cup 0% fat Greek yogurt
- 7 oz package lady fingers
Preheat oven to 350°.
Place four bananas in their skin on a baking sheet and bake for about 30 minutes.
Let cool for about 5 minutes.
Remove bananas from their skin and place in a food processor. Puree.
In a medium saucepan, stir together sugar, cornstarch and salt.
Gradually whisk in coconut creamer and egg substitute until smooth.
Place saucepan over medium heat and bring to a boil, stirring continuously.
Once at a boil, turn off the heat and stir in the butter, 1 tsp. vanilla and banana extract, if using.
Pour custard into the food processor with the pureed banana and process until almost smooth, or desired consistency.
In a large bowl, mix cream cheese and yogurt. Fold in cool whip and 1 tsp. vanilla extract.
Spray a 9 x 13 inch baking dish with cooking spray.
Place ladyfingers in a single layer into the bottom of the baking pan. (I had 4 ladyfingers left. Keep aside.)
Dollop banana pudding on top and even out with a spatula.
Top with sliced bananas.
Dollop cool whip mixture on top and even out with a spatula.
Place left over lady fingers in a bag and crush.
Sprinkle crushed lady fingers over the banana pudding.
Cover with plastic wrap and refrigerate overnight.
I calculated 10 Weight Watcher Smartpoints.
Happy Healthy Eating,
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