Low Fat Chocolate Banana Parfaits Recipes

LOW-FAT CHOCOLATE-BANANA PARFAITS

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the COOL WHIP. Top with remaining pudding and COOL WHIP.
• Refrigerate 1 hour.

LOW-FAT CHOCOLATE BANANA PARFAITS

Steps:

• Into medium bowl, pour milk and add pudding mix. With wire whisk beat for 2 minutes or until well blended.
• Evenly spoon half the pudding mix into 4 dessert glasses. Make layers of banana slices, 1/2 cup of the whipped topping and remaining pudding in each dessert glass. With remaining whipped topping, place a dollop on top.
• Refrigerate until ready to serve.

LOW CARB CANNOLI PARFAITS

Steps:

• Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling.
• While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break.
• Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving.

LOWFAT CHOCOLATE BANANA PARFAITS

Steps:

• Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
• Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
• Refrigerate until ready to serve.

BANANA CHOCOLATE PARFAITS

Steps:

• In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream. , Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

LOW FAT BANANA OR STRAWBERRY CHOCOLATE PARFAITS

Steps:

• Set aside 4 single strawberry or banana slices for garnish.
• In medium saucepan, whisk together milk & pudding mix. Cook according to package directions, whisking contantly until thickened. Evenly spoon half the pudding mix into 4 dessert glasses.
• On top of pudding, layer banana or strawberry slics. Follow with layer of Cool Whip Free & remaining pudding.
• Place dallop of cool whip on top of each parfait & garnish with strawberry or banana slice.
• Refrigerate until ready to serve.

LOW-FAT CHOCOLATE-BANANA CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups, or spray bottoms of cups with cooking spray.
• Stir cake mix, bananas and eggs in large bowl, using spoon, about 50 strokes or until well blended. Fill muffin cups about 2/3 full. (If necessary, refrigerate remaining batter while first pan bakes.)
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and top springs back when touched lightly in center. Remove from pan; cool completely. Frost with frosting.