Yogurt-Banana Pudding

Makes 6 servings
5 average rating

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Nutrition Analysis

Calories   237
Total Fat   5.5g
Saturated Fat   1g
Sodium   314mg
Carbohydrates   43g
Dietary Fiber   2.5g
Protein   7g
Calcium   118mg
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Ingredients:

1 (3.4-ounce) box vanilla instant pudding mix
1 1/2 cups reduced-fat or skim milk
3/4 cup Cabot 2% Plain Greek-Style Yogurt
1 teaspoon pure vanilla extract
18 reduced-fat or regular “vanilla wafer” cookies
3 ripe medium bananas, sliced
1/3 cup slivered or sliced almonds, lightly toasted

Directions:

1. In medium bowl, combine pudding mix, milk, yogurt and vanilla; beat with whisk for two minutes.

2. Place cookies in plastic bag and press to break up slightly.

3. In six small bowls or glasses, layer pudding with cookie pieces and bananas, pressing solids down into pudding and ending with a layer of pudding. Refrigerate for at least 2 hours before serving. Sprinkle tops with almonds just before serving.