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Grilled Bananas and Pudding
1 4-serving size pkg. instant vanilla pudding mix 2 cups milk 1/3 cup dairy sour cream 1-1/2 tsp. vanilla 4 medium firm bananas 2 Tbsp. butter, melted 1 to 2 Tbsp. sugar 12 shortbread cookies or gingersnaps, broken into 1-inch pieces 1 Tbsp. honey, such as wildflower, orange blossom, or clover 1/4 tsp. ground nutmeg Pecan halves, toasted
1. Prepare pudding mix according to package directions using the 2 cups milk. Whisk in sour cream and vanilla until smooth. Cover surface with plastic wrap; set aside half the prepared pudding. Reserve the other half for another use. 2. Peel bananas. Cut each banana in half crosswise then cut each half in half lengthwise (16 pieces). Brush banana quarters on both sides with butter; sprinkle with sugar. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Grill bananas (half at a time, if necessary), about 2 minutes or until browned and softened, turning once. 3. To serve, place 2 banana quarters in each of 4 parfait or dessert dishes, cutting bananas as necessary to fit. Top with some of the cookies and pudding. Repeat layers. Combine honey and nutmeg; drizzle over pudding. Top with pecans.
Makes 4 servings.
For tabletop grill:
Preheat grill according to manufacturer?s directions. Place bananas on grill. If using a covered grill, close lid; grill bananas until browned and softened. For covered grill, allow 1 to 2 minutes. (For open grill, allow 4 to 6 minutes, turning once.) Continue as directed in Step 3 above.
Nutrition facts per serving:
Calories 450 Total Fat (g) 20 Saturated Fat (g) 7 Monounsaturated Fat (g) 10 Polyunsaturated Fat (g) 3 Cholesterol (mg) 30 Sodium (mg) 362 Carbohydrate (g) 66 Total Sugar (g) 38 Fiber (g) 4 Protein (g) 6
Source : Better Homes And Gardens Recipe Mailer