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Greek yogurt banana pudding recipe is lush, yet light

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The surge in availability of Greek yogurt has been a boon for healthy eaters. The high-protein yogurt has a thick, rich texture even in its lower-fat versions, making it a great addition to recipes in place of sour cream or full-fat yogurt. It’s not surprising that lots of people are gravitating toward Greek yogurt just for the taste.

But the proof, as they say, is in the pudding. This rich banana pudding recipe may be low fat, but the addition of your favorite Greek yogurt to the skim milk ensures that the taste and texture are lush and rich. Banana pudding made with Greek yogurt may well become your favorite way to make the Southern dessert. Now that’s fusion!

If you’re worried about the taste, imagine the flavor of a sour cream pound cake. If you’ve had one, you know that the sweetness completely counters the sour. Like the sour cream, the only thing the Greek yogurt adds is richness. It’s still banana pudding through and through. You don’t have to tell anyone that it has fewer calories and much less fat.

Try Greek Yogurt Banana Pudding with one of these twists:

  • Top with fresh, seasonal berries.
  • Top with toasted almonds or coconut.
  • Substitute graham crackers or other light cookies for the wafers. Chocolate grahams are a great touch for chocolate lovers.
  • Top with fat-free whipped cream (store bought, or make your own).

Greek Yogurt Banana Pudding Recipe


  • 1 box (3.4 oz.) vanilla pudding mix
  • 1 ½ cups skim milk
  • ¾ cup Cabot 2% Plain Greek-Style Yogurt
  • 1 tsp. vanilla extract
  • 18 vanilla wafer-type cookies (reduced fat or regular)
  • 3 bananas, sliced
  • Toppings, optional (see above)


In a medium bowl, combine pudding mix, milk, yogurt and vanilla. Beat with a whisk for two minutes. Place cookies in a plastic bag and break up slightly (you may reserve some whole for garnishing, if you like. In one large bowl or six small bowls, layer cookie pieces, pudding, and bananas, ending with a layer of pudding. Refrigerate until chilled and set, at least 2 hours. Garnish and top as desired (see above.) Makes six servings.

Recipe adapted from and courtesy of Cabot Dairy.



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