Yogurt and Banana Frozen Dessert Recipe
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From Betty's Soul Food Collection... You'll go bananas for this frozen dessert, with pudding-flavored yogurt and bananas in a graham cracker crust, and finished with whipped topping and caramel sauce.
Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
Ingredients
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons butter or margarine, melted
- 1 box white chocolate or vanilla instant pudding and pie filling mix (4-serving size)
- 3 containers Yoplait® Original 99% Fat Free French vanilla yogurt (6 ounces each)
- 1/4 cup milk
- 1 1/2 cups frozen (thawed) whipped topping
- 2 medium firm bananas, chopped
- 3 tablespoons caramel topping
- Spray 8-inch square pan with cooking spray or line with nonstick foil. In small bowl, mix crumbs, sugar and melted butter until crumbly. Press in bottom of pan. Freeze 10 minutes.
- Meanwhile, in medium bowl, beat pudding mix, yogurt and milk with electric mixer on low speed about 1 minute until smooth. Fold in whipped topping. Stir in bananas. Spread mixture evenly over crust. Cover and freeze at least 3 hours or until firm.
- Remove from freezer and let stand 10 to 15 minutes before serving. For squares, cut into 3 rows by 3 rows. Top each square with about 1 teaspoon caramel topping. Store covered in freezer.
- High Altitude (3500-6500 ft): No change.
- Calories 240 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 270mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 29g); Protein 3g. Daily Values: Vitamin A 8%; Vitamin C 4%; Calcium 10%; Iron 2%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 3.
- Percent Daily Values are based on a 2,000 calorie diet
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