Recipe: Vanilla Bean & Banana Pudding Parfaits

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

March 19, 2012 • 2 comments

When I worked as a private chef, my boss’s favorite dessert was banana cream pie. This recipe became his healthy favorite and satisfied his craving while keeping saturated fat and refined sugar in check. My “made with love” pudding tastes lots better than boxed mixes filled with mysterious gobbledygook. And while we await local summer fruit season, now is a great time to rely on nutrient-rich bananas.

Vanilla Bean & Banana Pudding Parfaits

1 large egg

3 tablespoons (24 g) cornstarch

2 cups (475 ml) low-fat milk

1/4 cup (85 g) light agave nectar

1/4 teaspoon salt

1 vanilla bean (or 2 teaspoons pure vanilla extract)

1 tablespoon (14 g) unsalted butter, cold

1 teaspoon banana extract

2 small bananas

1/2 cup (55 g) fine graham cracker crumbs

1/4 cup (60 g) low-fat vanilla Greek yogurt or whipped cream

Whisk egg and cornstarch in a medium saucepan off heat. Stir in milk, agave and salt. Cut vanilla bean in half lengthwise and scrape out pulp with a paring knife. Add pulp to pot (repurposing pod in your sugar bowl will add vanilla aroma). Place pot on medium heat and stir continuously with flat-edged wooden spoon, scraping the bottom, until mixture starts to thicken and bubble, about 5 minutes. Whisk vigorously at the end to eliminate lumps.

Pour pudding through a fine strainer into a bowl. Add butter and banana extract, stirring occasionally to cool quickly. Once steam dissipates, cover with plastic film placed directly on pudding to avoid “skin” formation. Chill until ready to serve.

Slice bananas and spoon alternating layers of pudding and bananas into glasses or bowls and sprinkle with graham cracker crumbs. Place a dollop of yogurt or whipped cream on top.

Total Prep and Cook Time: 25 minutes

Makes 4 servings

Nutrition Facts (per serving): Calories 266, Total fat 6 g, Saturated fat 3 g, Trans fat 0 g, Sodium 256 mg, Cholesterol 67 mg, Total carbohydrates 45 g, Fiber 1.5 g, Protein 7.5 g, Iron 3% DV, Calcium 16% DV, Vitamin A 8% DV, Vitamin C 7% DV.