RSS
Home
Lowfat strawberry banana parfait recipe
Print
Email
RSS
Subscribe
Photo courtesy of freefoto.com
Angel food cake is a fat free, low calorie alternative to pound cake. It’s also readily available in most supermarket bakery sections, making the time consuming and tricky preparation of the meringue based confection virtually unnecessary (although I still love a homemade angel food cake). Pair it with almost any fruit, add a little whipped cream, and you’ve got a quick and tasty dessert fit for the end of any summertime meal (makes a great breakfast, too).
Any flavor pudding will do, depending on what fruit it’s being paired with. Lemon pudding is great with strawberries, raspberries or blueberries. Chocolate pudding compliments cherries, strawberries or bananas. Or try just plain vanilla, like the recipe below, with pretty much anything from blackberries to peaches. Mix it up, create your own combinations to your taste or to whatever you have available in the pantry or freezer. You really can’t go wrong. Click here for serving ideas.
Lowfat Strawberry Banana Parfait
Makes 4 parfaits
- 2 medium bananas, sliced diagonally
- 1 container fresh strawberries, or a 10 oz bag frozen strawberries, thawed and drained
- 1 pkg sugar free instant pudding mix, prepared according to pkg directions with skim milk
- 1 8 oz carton low fat non-dairy whipped topping
- 2 T granulated sugar
- ¼ of an angel food cake, cut into small cubes
Mash strawberries with sugar and stir in bananas, set aside. Fold half of the container of whipped topping into the prepared pudding, reserving the remaining topping for layering. Into each of 4 large wine glasses or brandy snifters, layer 1/8 each of the cake, pudding mixture, fruit, and whipped topping in that order. Repeat layers, ending with whipped topping. Garnish with additional whole strawberries if desired. Chill for 30 minutes; serve with a long teaspoon for getting every last bite from the bottom of the glass.
Related Articles:
Add a Comment
