Bananas Foster Pudding Cups

Bananas Foster Pudding Cups

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From: Diabetic Living Magazine

This simplified version of bananas Foster uses instant vanilla pudding and caramel ice cream topping to give it its classic flavor without the fuss.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (1 ounce) package nonfat sugar-free vanilla instant pudding mix
  • 2 cups nonfat milk
  • ½ teaspoon vanilla extract
  • 1 cup frozen sugar free whipped dessert topping, thawed
  • Topping
  • 2 tablespoons reduced-fat margarine
  • 3 tablespoons sugar-free caramel-flavored ice cream topping
  • 2 large ripe bananas, sliced
  • ¼ teaspoon ground cinnamon
  • ½ cup chopped pecans (2 ounces), toasted


  • Prep

  • Ready In

  1. In a medium bowl, whisk together the pudding mix, milk and vanilla until slightly thickened. Fold in the whipped dessert topping. Divide pudding mixture evenly between eight individual ramekins or custard cups. Cover and chill 1 to 2 hours or until thoroughly chilled.
  2. In a large nonstick skillet combine margarine and ice cream topping. Heat over medium heat until margarine is melted and caramel just starts to bubble. Add the bananas, cinnamon and pecans. Gently toss until well-coated and tender, about 2 minutes. Remove from the heat.
  3. Spoon banana mixture over pudding in ramekins. Serve immediately.

Nutrition information

  • Serving size: ½ cup (scant) pudding mixture with ¼ cup banana mixture
  • Per serving: 165 calories; 7 g fat(2 g sat); 2 g fiber; 23 g carbohydrates; 3 g protein; 1 mg cholesterol; 8 g sugars; 206 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ fruit

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