Hubby loves Banana Pudding, and he loves peanut butter, so when I came across a recipe that incorporated both together, I knew I would have to try it.
I am definitely more of a peanut butter gal, so this was something I was definitely exited to try. Not to mention I needed a lower fat version to replace my other Banana Pudding Recipe.
I altered the recipe a little. Since it was almost entirely fat free as is, the only adjustment I made was to use reduced fat peanut butter and some PB2. If you have not heard of PB2 yet and you are watching your calories and fat, I implore you to look here. It is the most awesome stuff that ever was!
This was a wonderfully decadent treat worthy of making you feel like you are cheating, but you’re not! Its so light and fluffy in texture as opposed to the creamier texture of traditional banana pudding – perfect for a summer dessert -you must give it a try!
Peanut Butter Banana Pudding
from The Peanut Butter Boy
8 oz nonfat Greek yogurt (or sour cream) - I used regular nonfat yogurt and about 1/4 c. less milk to compensate for the extra liquid in the yogurt
2 cups skim milk – again, I used about 1 3/4 cups
8 oz nonfat frozen whipped topping, thawed for 30 minutes
2 small packages nonfat instant vanilla pudding
2-3 bananas, in 1/4″ thick slices
1/2 (16oz) box reduced-fat vanilla wafers or graham cracker sheets – I used chocolate graham crackers
1/3 cup creamy unsalted peanut butter – I used 1/4 c. reduced fat PB and two tablespoons PB2
shaved dark chocolate, to garnish
Instructions:
1. In a large bowl whisk together the greek yogurt and peanut butter. Then whisk in the whipped topping and milk until no clumps remain. Stir in the instant pudding until well incorporated and mixture begins to thicken.
2. In a large glass serving dish or trifle bowl, form a layer of vanilla wafers, flat side facing up. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat. Refrigerate for at least 2 hours before serving.
THIS RECIPE CAN NOW BE FOUND ON MY NEW BLOG, RIGHT HERE.
You can’t live in the south and not be familiar with pimento cheese – its a southern staple, seen everywhere from sandwiches, to crackers, to being used as a veggie dip.
Of course, it is usually one of the more artery clogging treats you can have, with its cream cheese, shredded cheese, mayo….but, I decided it was time to try it …my way. I used Paula Deen’s recipe and “healthified” it.
It was awesome. I upped the onion and added about 1 1/2 tablespoons of fat free plain yogurt to help with the creaminess that was less adequate than the high caloric original, due to the lack of fat.
It still has very little to offer in nutritional value, but is a nice altrenative when you want to go back to your roots without packing on the pounds!
Guilt Free Pimento Cheese
adapted from Paula Deen
- 1 (3-ounce) package fat free cream cheese, room temperature
- 1 cup grated reduced fat sharp cheddar
- 1 cup grated reduced fat Monterrey Jack
- 1/2 cup fat free mayonnaise
- 1/2 teaspoon Adobo
- 2 to 3 tablespoons pimentos, smashed
- 1 tablespoon grated onion
- Cracked black pepper
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.
I know this probably has a lot of people going…eeew! But I for one love lima beans. There is nothing better than a big bowl of limas, seasoned and swimming in their own thick soupy goodness. Mmmmm… So, when I found these:
Needless to say I was enamored by the pretty speckles and had to have them!
I read on the package that they have a sort of nutty flavor, and it recommended a cold salad type dish that I jumped on board with right away.
It was such a nice, refreshing change to our typical side salads with cookouts. The flavors went well together and tasted fresh and exciting. Its a nice change of pace from even traditional three bean salad, because the vinegarette I chose was not nearly as acidic as that dressing typically is. I’ll keep this one on file to bring to any cookout because I know it would be widely enjoyed.
Lima Bean Salad with Creamy Vinegarette
adapted from Vanns Beans Package
- ! pound dried lima, or other large beans, cooked
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 1 c. fresh spinach, chopped fine
- vinegarette dressing*
Cook beans according to package directions to the point of being tender but firm. Drain
Add pepper, onion, sinach
toss with vinegarette, chill for 1-2 hours
* vinegarette:
- 2 tbsp fat free yogurt
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp fresh organo
- 1 tbsp fresh chives
- 1 tbsp fresh basil
- 1 tbsp fresh thyme
- 1/4 tsp red pepper flakes
- salt and pepper to taste
chop herbs and all ingredients mix together
