DIABETIC RECIPE- BANANAS FOSTER PUDDING CUPS
The best foods for diabetes are most often whole foods that are not processed, such as fruits and vegetables. It’s still possible to eat dessert while having diabetes. I will share more diabetic recipe soon.
This home-made diabetic recipe is passed down to me by my mother for my mother-in-law who is diabetic. And I love bananas. Having diabetes doesn’t mean you have to give up desserts.
Everyone has a sweet tooth for sure and what a better way to gain credit from her by making her the dessert that she loved. Try this fat-free, sugar-free recipe for diabetic, instant pudding mix to make assembling these caramel-drenched dessert cups a breeze. Top the 165-calorie treat with chopped pecans.
TOTAL TIME: 2:10
SERVES: 8 SERVINGS
SERVING SIZE: ½ CUP (SCANT) PUDDING MIXTURE WITH ¼ CUP BANANA MIXTURE
- 1 1 – ounce package fat-free sugar-free vanilla instant pudding mix
- 2 cups fat-free milk
- 1/2 teaspoon vanilla
- 1 cup frozen sugar free whipped dessert topping, thawed
- 2 tablespoons reduced-fat margarine
- 3 tablespoons sugar-free caramel-flavored ice cream topping
- 2 large ripe bananas, sliced
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped pecans (2 ounces), toasted
- 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.
- In a large non-stick 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.
- Spoon banana mixture over pudding in ramekins. Serve immediately.
Fruit (d.e): 0.5; Starch (d.e): 1; Fat (d.e): 1;