Photo Credit: Drizzle Me Skinny.
If you’re craving a creamy, nostalgic dessert without the guilt, this Weight Watchers Banana Pudding recipe is a must-try. Each serving is just 1 point without the vanilla wafers, or 4 points with them, so you can indulge while staying on track. This recipe brings back childhood memories of enjoying banana pudding with its rich, familiar flavors, but with a lighter twist. It’s quick to make on the stovetop and can be enjoyed warm or chilled, making it a versatile treat for any time of day. Don’t miss out on this comforting, guilt-free dessert!
Ingredients Needed for Weight Watchers Banana Pudding
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For Weight Watchers Banana Pudding, you’ll need ⅔ cup of monk fruit sweetener or another 1:1 zero-calorie sugar replacement, and ⅓ cup of all-purpose flour. Add ½ teaspoon of table salt, 3 eggs, and 2 cups of unsweetened plain almond milk (other types of milk will work, but almond milk is particularly low-point). You’ll also need 1 ½ tablespoons of a light butter substitute (like I Can’t Believe It’s Not Butter! Light) and ¼ to ½ teaspoon of banana extract, to taste. Finally, include 2 medium fresh bananas, sliced, and 18 vanilla wafer cookies.
Instructions for Making Weight Watchers Banana Pudding (Step by Step)
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Create a delightful dessert with these step-by-step instructions for making Weight Watchers Banana Pudding. Layer reduced-fat vanilla pudding with sliced bananas and light whipped topping, then chill until set for a creamy, satisfying treat that’s both flavorful and weight-conscious.
Combine Dry Ingredients
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In a large saucepan, whisk together the dry ingredients to break up lumps.
Add Wet Ingredients
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Whisk the eggs, then add them to the dry ingredients along with the milk. Stir until smooth.
Cook Pudding
Cook on medium-low heat, stirring constantly for 15-25 minutes until thickened.
Add Flavorings
Remove from heat, mix in butter substitute and baking extract, and let it cool to just warm.
Assemble Pudding
In an 8×8 pan, 9-inch round, or smaller dish, layer banana slices and vanilla wafer cookies with the pudding. Get creative with your layering!
Serve
Enjoy warm or chill in the refrigerator until set and cold.
Variations and Substitutions
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- Sweetener vs. Sugar: Use granulated sugar instead of a low-calorie sweetener, but note it will increase to 11 points per serving with vanilla wafers. To lower the points, eat a smaller portion or skip the wafers.
- Banana Pudding with Graham Crackers: Swap vanilla wafers for Graham crackers. Break them into pieces for topping or keep them whole for lining the pan.
- Garnish Ideas: Top with fat-free whipped cream, extra banana slices, meringue, fresh berries, or caramel sauce.
- Banana Pudding with Cool Whip: For a lighter, mousse-like texture, fold in some fat-free Cool Whip after cooling the pudding.
- Baking Extract Flavor: If banana extract is unavailable, use vanilla extract and add an extra banana to compensate.
Tips and Tricks for Making Weight Watchers Banana Pudding
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- Avoid Boiling: Cook gently on medium-low heat; boiling can curdle the eggs. The pudding should never bubble.
- Choose Dish Size: A smaller baking dish will result in a deeper pudding.
- Stir Constantly: Use a rubber spatula to stir continuously, especially towards the end, to evenly distribute the thicker parts from the bottom.
- Sift Flour: If the flour is lumpy, sift it before adding to the recipe for a smoother texture.
- Prevent Film Formation: Cover the pudding with plastic wrap directly on the surface to avoid a film. Store in the refrigerator and use within 4 days.
