Yogurt and Banana Frozen Dessert
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 159.4
- Total Fat: 3.2 g
- Cholesterol: 1.2 mg
- Sodium: 275.4 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
IntroductionThis is from Live Better America and is surprisingly low calorie, low fat This is from Live Better America and is surprisingly low calorie, low fat
3/4 cup of graham cracker crumbs
2 tbsp granulated sugar
2 tbsp margarine, melted
1 box (4-serving size) white chocolate or vanilla sugar-free instant pudding and pie filling mix
2 cups 99% Fat Free creamy vanilla yogurt (from 2-lb. container)
1/4 cup fat free (skim) milk
1 1/2 cups frozen (thawed) fat-free whipped topping
1 medium firm bananas, chopped
1 tbsp caramel topping
You can use caramel topping already prepared or homemade recipe below (calories not calculated in above)
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon kosher salt
1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the salt.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.
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 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 of caramel topping. Store covered in freezer.
Serving Size: 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user LAC936.
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