Skinny Banana Pudding is every bit as delicious as the most decadent banana pudding but with much less fat and sugar. The main difference is the use of Greek yogurt. I love the slight tanginess and extra creaminess that Greek yogurt gives this classic southern dessert.
Reduced-Fat Vanilla Wafers are used to help cut the fat. The pudding part is made from a mixture of sugar free instant pudding made with nonfat milk, nonfat vanilla Greek yogurt, and light Cool Whip.
The yogurt is a wonderful addition to this Skinny Banana Pudding. Not only does it add flavor, it helps cut the fat AND adds protein.
I like to use bananas that are medium ripe, not overripe. Use bananas that are yellow but have not developed brown spots yet. That way the banana flavor won’t be overpowering and the bananas are less likely to turn brown.
Banana Pudding is one of my favorite southern desserts and I am so happy to have discovered this lighter way to make it. This cool and creamy dessert is perfect for a hot weather potluck.
Skinny Banana Pudding
Skinny Banana Pudding has just the right amount of sweetness with a little tang. Greek yogurt makes this a much healthier option.
- 1 large box sugar-free vanilla instant pudding and pie filling mix
- 3 cups skim milk
- 2 cups vanilla nonfat Greek yogurt
- 1 (8-ounce) container light Cool-Whip
- 1 box reduced-fat Vanilla wafers
- 6 bananas, sliced
In a large bowl, beat pudding mix and milk with a hand-held mixer until smooth and starting to get thick.
Using a rubber spatula, fold in yogurt and then Cool Whip. Set aside.
Place 1/3 of the Vanilla wafers in bottom of a 3-quart baking dish. Spread 1/3 of pudding mixture on top.
Layer 1/2 of banana slices on top of pudding.
Repeat layers- cookies, pudding, and bananas. Finish off with a final layer of pudding and cookies.
Refrigerate at least 3 hours before serving.