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Southern banana pudding

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Source: Heart Healthy Home Cooking - African American Style
http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.pdf

3¾ cups cold, fat-free milk
2 small packages (4 serving size) of fat-free, sugar-free
Instant vanilla pudding and pie-filling mix
32 reduced-fat vanilla wafers
2 medium bananas, sliced
2 cups fat-free, frozen whipped topping, thawed

  1. Mix 3½ cups of the milk with the pudding mixes. Beat the pudding mixture with a wire whisk for 2 minutes until it is well blended. Let stand for 5 minutes.
  2. Fold 1 cup of the whipped topping into the pudding mix.
  3. Arrange a layer of wafers on the bottom and sides of a 2-quart serving bowl. Drizzle 2 tablespoons of the remaining milk over the wafers. Add a layer of banana slices and top with one-third of the pudding.
  4. Repeat layers, drizzling wafer layer with remaining milk and ending with pudding. Spread the remaining whipped topping over the pudding.
  5. Refrigerate for at least 3 hours before serving.

 


Yield: 10 servings
Serving size: ¾ cup

Calories 143
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium 329 mg
Total Fiber: 1 g
Protein: 4 g
Carbohydrates: 29 g
Potassium: 237 mg

 

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