Diabetes Notes

Yummy Banana Split Dessert

by Kendra James, RN on August 8th, 2007

Now, take note. I would advise that if you are going to consume this dessert that you pair it with a very light din-din of a salad and lean protein like fish or a chicken breast. But I personally tasted this summer time delight this evening and it was so worth eating the small salad and small piece of grilled chicken for dinner! By finding a substitute for the graham crust you could significantly cut the carbs in half. Or you could use no crust at all and just spoon it in a bowl like pudding. Let me know if you try it. Like I said, I loved it!

Banana Split Dessert

2 cups reduced fat graham cracker crumbs

5 TBSP melted reduced fat margarine

1 can (12oz.) cold reduced fat evaporated milk

1/4 cup cold fat free milk

2 pkgs sugar free instant vanilla pudding mix

2 medium firm bananas

1 can (20 oz) unsweetened crushed pineapple, drained

1 carton (8 oz) reduced fat free whipped topping, thawed

3 TBSP chopped walnuts

3 TBSP chocolate syrup

5 maraschino cherries, halved

Combine cracker crumbs and margarine, press into bottom of 9×13 dish coated with Pam. In a bowl, whisk the evaporated milk, fat free milk and pudding mixes until slightly thickened. Spread pudding evenly over crust. Layer with sliced bananas, pineapple and whipped topping. Sprinkle with nuts, drizzle with chocolate syrup and top with cherries. Refrigerate for at least 1 hour before cutting.

1 piece:

194 calories

6 g fat

33 g carbohydrates

1 starch/ 1 fruit/ 1 fat

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