The Weekend Gourmet: AmFam Family Favorites Turned Healthy #SundaySupper...Featuring Enlightened Southern Banana Puddings #ChooseDreams F

Sunday, June 22, 2014

AmFam Family Favorites Turned Healthy #SundaySupper...Featuring Enlightened Southern Banana Puddings #ChooseDreams

Growing up here in Texas, one of my favorite desserts at family celebrations and holiday diners was banana pudding...sigh! What’s not to love? Layers of creamy pudding, sliced bananas, vanilla wafers, and billowy whipped cream make for a Southern dessert classic. One problem: this dessert packs tons of fat and calories. For this week’s AmFamFamily Favorites Turned Healthy #SundaySupper, I’m tackling a Southern classic. American Family Insurance and our hostess Katie from Ruffles and Truffles challenged us to reduce the fat and calories in family favorites without sacrificing flavor in the process. I took several steps to reduce the fat and calories in classic banana pudding. I started by making individual puddings in clear single-serving trifle cups rather than making it in a large pan.

Just by taking this step, I’m reducing the typical portion size just a bit. I also used sugar-free instant pudding mix and made it with skim milk to save additional calories and fat. Reduced-fat vanilla wafers carried the essential banana pudding flavor, with a bit less guilt. However, because banana pudding simply must have whipped cream, I opted to use a lesser amount of homemade whipped cream. Add these changes together, and you’ve got a healthier spin on a quintessential Southern treat.

Enlightened Southern Banana Puddings
adapted from several Wofford Family recipes

Ingredients (makes 4 parfaits)
  • 2 medium bananas, sliced
  • 32-36 reduced-fat vanilla wafers
  • 1 small (4-serving) package white chocolate sugar-free instant pudding
  • 2 cups skim milk
  • 3 ounces reduced-fat cream cheese, softened
  • 1 tbs. + 1 tsp. vanilla 
  • 1/2 cup whipping cream
  • 1/4 cup powdered sugar
Step 1: Add the instant pudding, skim milk, 1 tbs. vanilla, and softened cream cheese to the bowl of a stand mixer. Using the whisk attachment, mix on low speed until combined, then on high speed until thickened and fluffy -- about 2 minutes.
Step 2: Add 2 tbs. of the pudding mixture to the bottom of individual trifle cups or large parfait glasses. Top with 4 vanilla wafers. Spoon approximately 1/3 cup of the pudding mixture on top of the wafers, then add a layer of sliced bananas. Repeat layers, ending with a layer of pudding.
Step 3: Add the whipping cream, powdered sugar, and 1 tsp. vanilla to the bowl of a stand mixer. Whisk on low speed just until the sugar is incorporated. Raise speed to high and whip until soft peaks form.  Add approximately 1/3 cup of whipped cream to the top of each pudding cup and use a spatula to spread it evenly to the sides. It will be a thin layer of whipped cream. Crumble a few additional vanilla wafers and sprinkle a bit on top of each pudding. Refrigerate at least 4 hours before serving to allow the wafers to soften. Overnight is fine too!
The verdict? Success! These lightened-up banana puddings are creamy and full of the classic banana pudding flavor that I grew up with...with less fat, sugar, and calories. That's a win-win combination in my book! I hope you'll give these lightened up banana pudding cups a try very soon.

I also hope that you’ll take a few minutes to follow the Family Favorites Turned Healthy #ChooseDreams Pinterest board. You can also follow the AmFam social media sites too!
Be sure to join us for our weekly #SundaySupper Twitter chat this evening at 600 CST. We’ll be sharing our favorite tips for making family favorites a bit healthier by making strategic substitutions. In the meantime, be sure to check out all of the other Lightened Up Family Favorites that my fellow #SundaySupper participants are sharing today...they all look amazing! Whether you're looking for something savory or something sweet...we've got you covered!

Angel Hair & Zucchini Noodles with Fresh Tomato Sauce by Ruffles & Truffles

Baked Vegetable Egg Rolls by Curious Cuisiniere

Beef Stroganoff by Country Girl in the Village

Buffalo Cauli-Tots by Cupcakes & Kale Chips

Corn and Crab Chowder by The Dinner-Mom

Crab Cake Salad by Family Foodie

Grilled Portabella Mushrooms On Red Pepper Slaw with Cucumber Dressing by Seduction In The Kitchen

Healthy Chicken Salad by Run DMT

Lighter Beef Tacos by Alida's Kitchen

Meatballs with Vegetable Noodles and Fresh Tomato Sauce by The Girl In The Little Red Kitchen

Roasted Cauliflower Mac & Cheese by The Messy Baker

Spaghetti Squash with Mushrooms and Spinach by Cindy's Recipes and Writings

Superfood Pancakes by girlichef

Tex Mex Enchilada Skillet Lasagna by Neighborfood

Zucchini Meat Lasagna by Peanut Butter and Peppers

Chewy Coconut Granola Bars by Savvy Eats

Enlightened Southern Banana Puddings by The Weekend Gourmet

Mom's Fruit Salad by Magnolia Days

Strawberry Vanilla Canap├ęs by The Not So Cheesy Kitchen

Zucchini Carrot Snack Cake by The Foodie Army Wife

Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.

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