Banana Cream Pudding Parfait

Banana Cream Pudding Parfait

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From: EatingWell Magazine, November/December 2015

Banana-infused milk is folded with whipped Greek yogurt in this healthy pudding recipe. Layers of toasted hazelnuts add a bit of crunch on top of the mousse-like texture, and slices of caramelized banana make this an easy but impressive-looking dessert.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Banana Pudding
  • 1½ cups reduced-fat milk plus 2 tablespoons, divided
  • 2 large or 3 small very ripe bananas, sliced
  • 1 envelope unflavored gelatin (2¼ teaspoons)
  • ½ cup sugar
  • ½ cup nonfat dry milk
  • ⅛ teaspoon kosher salt
  • ½ cup heavy cream
  • ½ cup reduced-fat plain Greek yogurt
  • 1½ teaspoons vanilla extract
  • Layers & Topping
  • 3 medium firm ripe bananas, sliced
  • ¾ cup coarsely chopped toasted hazelnuts

Preparation

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  1. To prepare pudding: Bring 1½ cups milk and banana slices to a simmer in a small nonreactive saucepan (see Tips), then remove from heat. Cover and let stand for 1 hour. Or cool to room temperature, cover and refrigerate for up to 1 day.
  2. Mix gelatin with the remaining 2 tablespoons milk in a medium bowl, stirring to break up any lumps. Set a fine-mesh sieve over the bowl.
  3. Add sugar, dry milk and salt to the banana-milk mixture; cook, stirring, until the dry ingredients have dissolved and the milk is steaming hot (do not let it boil), about 5 minutes.
  4. Pour the milk mixture through the sieve into the gelatin, pressing on the bananas to extract as much milk as possible without actually mashing the pulp through the sieve. (Use the leftover pulp in a smoothie or muffin batter, or discard.) Whisk until the gelatin is dissolved. Cover and refrigerate until firm and cold, at least 3 hours and up to 5 days.
  5. Scrape the chilled pudding into the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high. At first it will look something like cottage cheese, but continue beating until smooth, about 1 minute. Return the pudding to its original container. Combine cream, yogurt and vanilla in the bowl and beat on medium-high for 5 full minutes. Fold into the pudding.
  6. To assemble parfaits: Spoon ¼ cup pudding into each of 6 parfait glasses. Top with 3 or 4 banana slices and 1½ tablespoons hazelnuts, then another layer of banana slices. Spoon on another ¼ cup pudding and top with the remaining banana slices and hazelnuts. (To learn how to "brulee" the banana slices for the topping, see Tips.)
  • Make Ahead Tip: Prepare through Step 5 up to 5 days ahead. Finish Step 6 and refrigerate the assembled parfaits for up to 4 hours.
  • Use nonreactive bowls or pans—stainless-steel, enamel-coated, nonstick or glass—when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the dish. Reactive cookware (aluminum and cast-iron) can impart off colors and/or flavors.
  • Brûléed banana slices—sliced banana with a layer of caramelized sugar—make our banana pudding parfaits extra-special for barely any extra calories. To make them, you'll need a small kitchen torch. Sprinkle a slice of banana with ½ tsp. granulated sugar. Holding the flame 1 to 2 inches away, heat the sugar until it melts and browns. Let stand until crisp and cool.

Nutrition information

  • Serving size: about ½ cup pudding & 2 Tbsp. nuts
  • Per serving: 348 calories; 18 g fat(6 g sat); 3 g fiber; 41 g carbohydrates; 10 g protein; 35 mcg folate; 35 mg cholesterol; 32 g sugars; 17 g added sugars; 596 IU vitamin A; 7 mg vitamin C; 189 mg calcium; 1 mg iron; 100 mg sodium; 517 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 low-fat milk, 1 other carbohydrate, 3 fat

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