Diabetic Banana Pudding Recipes

DIABETIC OLD-FASHIONED BANANA PUDDING

Steps:

• Cook pudding and milk over medium heat, stirring frequently, until it boils, then remove from heat.
• Place 2 cookies on bottom of each of six custard dishes.
• Alternate layers of bananas and pudding, starting and finishing with bananas.
• Chill before serving.

SUGAR FREE BANANA PUDDING

Steps:

• To make the pudding:
• In a saucepan, cook the heavy cream on medium heat until it is very hot, but not to a boil. You will see that your spoon is fully coated with the cream.
• In a bowl, place egg yolks and whisk to combine. Drizzle 1/4 cup of the hot cream gradually into the eggs, whisking well.
• Pour the egg/cream mixture back into the saucepan. Heat on low and add in the sugar substitute and xanthan gum. Stir to combine.
• Cook pudding on low heat for another 3-5 minutes, whisking every 30 seconds or so until thickened. (Pudding will thicken as it cools).
• Remove from heat, stir in extracts and set pudding aside to cool for about 5 minutes.
• Cover pudding with Saran wrap or Press and Seal plastic wrap to avoid the "skin" on top of pudding.
• When cooled at room temperature, refrigerate until ready to make parfaits.
• Melt butter in skillet, stir in almond flour, salt, and flaxseed meal on medium-low heat.
• Add sugar substitute, cinnamon and vanilla.
• Continue stirring until mixture combines together and begins to brown and dry into a crumbly mixture, about 3-4 minutes
• Remove from heat, let it cool for about 15 minute and it will harden into crunchy delicious crumbs that you will be tempted to eat by the spoonful!!
• Into 4 dessert dishes, layer pudding, almond crumble, 2 slices of banana, more pudding and top with sugar free whipped cream.
• Serve right away if you want to keep the almond crumble a bit crunchy. Or it will stay fresh in the refrigerator for up to 3 days.

DIABETIC WHITE CHOCOLATE BANANA PUDDING

Steps:

• NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
• Mix the pudding mix, milk, and sweetened condensed milk and blend well.
• Fold in the whipped topping, bananas, and white chocolate chips.
• Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.

DIABETIC BANANA PUDDING

Steps:

• 1. Prepare pudding per box directions. USE SKIM MILK.
• 2. Fold in Cool Whip & mix thoroughly. Crush 1/2 cup vanilla wafers for topping.
• 3. Using a 9 x 13 casserole dish, layer wafers, bananas and pudding. Layer until you run out of ingredients. Sprinkle wafers on top. Cover and chill 4 to 6 hours before serving.

AUNT EVELYN'S EASY CREAMY BANANA PUDDING (LOW-SUGAR LOW-FAT)

Steps:

• Combine pudding mix and milk in large bowl. Beat or whisk for 2 minutes until thickened. Refrigerate for 5 minutes. Fold sour cream and whipped topping into pudding and set aside. Crumble 6 vanilla wafers into coarse crumbs by hand and set aside for garnish. In a 9x13 dish or deep round bowl, layer vanilla wafers, sliced bananas, and pudding mixture until layers run out (about 4 layers), ending with pudding mixture. Sprinkle top with reserved vanilla wafer crumbs. Cover and refrigerate about 4 to 6 hours to allow vanilla wafers to soften.

QUICK BANANA PUDDING (SUGAR FREE, LOW FAT)

Steps:

• Prepare pudding following instant pudding directions.
• line glass bowl or casserole dish with waffers and banana slices.
• pour half of the pudding into the dish.
• layer waffers.
• layer banana slices.
• Repeat.
• Crumble waffer crumbs and add to top.
• Chill and serve.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.