Weight Watchers Recipes

Weight Watchers banana Pudding


  • 2 cups unsweetened almond milk (or any milk of your choice)
  • 2 large ripe bananas, mashed
  • 1/2 cup granulated sugar substitute (such as erythritol or Stevia)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 30-40 vanilla wafer cookies
  • 2 ripe bananas, sliced
  • Fat-free whipped topping for garnish (optional)


  1. Prepare Pudding Base:
    • In a medium saucepan, whisk together the almond milk, mashed bananas, sugar substitute, cornstarch, and salt.
  2. Cook Pudding Mixture:
    • Cook the mixture over medium heat, stirring constantly until it thickens. This may take about 8-10 minutes.
  3. Temper Egg Yolks:
    • In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot pudding mixture to the egg yolks while whisking continuously. This is to temper the eggs.
  4. Combine and Cook:
    • Add the tempered egg mixture back to the saucepan with the remaining pudding mixture. Continue cooking and stirring for an additional 2-3 minutes until the pudding reaches a thick consistency.
  5. Remove from Heat and Add Vanilla:
    • Remove the pudding from heat and stir in the vanilla extract. Let it cool slightly.
  6. Layer with Cookies and Bananas:
    • In serving dishes or a trifle dish, create layers by placing a portion of the vanilla wafers at the bottom, followed by a layer of sliced bananas, and then a layer of pudding. Repeat the layers.
  7. Chill:
    • Cover the dish and refrigerate for at least 2 hours or until the pudding is fully set.
  8. Garnish and Serve:
    • Before serving, you can top the banana pudding with fat-free whipped topping if desired.

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