Mini Banana Cream Pies Directions:
-
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
-
In a small bowl, mix graham cracker crumbs, sweetener, and melted butter. Divide and press into liners to form crusts.
-
Bake crusts for 8–10 minutes. Remove and let cool completely.
-
In a bowl, whisk pudding mix with almond milk until smooth. Let it sit for 3–5 minutes to thicken.
-
Stir in Greek yogurt and vanilla extract until creamy.
-
Place a few banana slices on each crust.
-
Spoon pudding mixture over banana layers and smooth the tops.
-
Refrigerate for at least 2 hours.
-
Before serving, top with optional whipped topping, banana slices, or drizzle.
WW Points Calculation:
Light graham cracker crumbs (¾ cup): 9 points
Zero-calorie sweetener (2 tbsp): 0 points
Light butter (2 tbsp): 5 points
Sugar-free vanilla pudding mix (1 oz): 3 points
Unsweetened almond milk (1½ cups): 0 points
Plain nonfat Greek yogurt (½ cup): 0 points
Bananas (2 medium): 0 points
Optional – Fat-free whipped topping (¼ cup): 1 point
Optional – Sugar-free drizzle: check label (usually 1–2 points per tbsp)
Total Points: 17 (excluding optional toppings)
Servings: 12
Per Serving: 1 point
Nutrition Information:
Calories: 75
Fat: 2g
Protein: 2g
Carbohydrates: 10g
Sugar: 5g
Sodium: 90mg
I'm waiting for your comments! Enjoy!
