Banana Cream Pudding Parfait
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.
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 1/2 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.
1 fruit, 1 low-fat milk, 1 other carbohydrate, 3 fat