Banana Pudding

Bob and I have yogurt for desert every night and I like to make different flavors so here's my yogurt version of banana pudding! It's so delicious!!!

Banana Pudding

32 ounce container Dannon Plain, Fat Free Yogurt
2 small packages sugar free, fat free Banana Cream pudding mix
Splenda, to taste
1 ripe banana
graham cracker crumbs, optional

Empty yogurt into a large bowl. Add pudding mix and Splenda. Whisk until smooth. Spoon some into a bowl, thinly slice a piece of banana to partially cover the pudding. Keep layering this way, ending with the pudding. Sprinkle some graham cracker crumbs on top and refrigerate. Serve with a dollop of Cool Whip Lite on top, if desired.

Pudding au Fromage

For some reason I really wanted to use a fancy French name for my Cheesecake Pudding! How do you like it? LOL! It's so fast and easy you won't believe it. Bob and I have a small bowl as dessert every night. And to make it even better...drum roll please...it's made of yogurt!

Cheesecake Pudding (or Pudding au Fromage, if you please!)

1 - 32 ounce Dannon Plain Nonfat Yogurt

2 small packages cheesecake pudding mix

Splenda Granular, to taste

Empty the yogurt into a bowl. Add the pudding mix and sweetener and whisk until well mixed and smooth. Spoon into a container and cover. Chill.

If It's Yogurt, It Must Be Cheesecake!

So remember the Cheesecake Pie recipe I posted a while back? Well, did you know that wls patients really need to eat yogurt every day to keep things, ahem, moving along. Well I love yogurt and we all love my cheesecake pie so one day I made the cheesecake pie but just left it in the bowl in the fridge. No pie crust, just the cheesecake part. Yum! Now I can have cheesecake for dessert every night! And it's just my yogurt! Yeah...I know! Wanna be really decadent? Put a spoon of sugar free cherry pie filling or sugar free Smucker's strawberry topping on top then a dollop of sugar free Cool Whip. I also like to add a teaspoon of milled flax seed to the yogurt and stir it in before I put any topping. Good Omega-3 and fiber!

Cheesecake Pie

A couple of weeks ago my husband, Bob wanted a piece of cheesecake but I didn't have any cream cheese in the house to make even a small cheesecake. Bob thought of using yogurt instead of cream cheese and it worked! It takes a while to set up so you'll need to make it in the morning so it will be good for dessert that night. It's more like a pudding pie than a cheesecake consistency and so very yummy!






Cheesecake Pie

1 Fifty-50 sugar free graham cracker crust
1-32 ounce container Dannon Plain Yogurt
2 small packages cheesecake pudding mix
1/8-1/4 cup Splenda Granular

Whip the yogurt, pudding mix and Splenda together. Be sure to taste for sweetness...you might like it more sweet than me. Pour into graham cracker crust, cover and place in refrigerator for several hours to set up. Serve with a dollop of Cool Whip.

Waldorf Salad With a Twist

My daughter, Janet went to Pennsylvania for a few days this week. When I picked her up at the airport we decided we were hungry so we stopped at Ruby Tuesdays right outside of Charlotte. We both had soup and salad (my white bean chicken chili is better than their's and mine comes from a packet!). But what I really wanted to talk about was their Waldorf Salad. Wow! It was really good! I've had problems eating apples since my gastric bypass, but didn't have any trouble with this dish. Maybe a combination of the apples being chopped and also in a sauce so they were moist. I've never made a Waldorf Salad, so I looked on the Betty Crocker website. I mean, really, you know Betty Crocker knows how to make it! I had to change it...you already knew that! LOL! Here's the link to Betty's original recipe.

Waldorf Salad With a Twist

1/4 cup Kraft Light Miracle Whip
1/4 cup Dannon Plain Low Fat Yogurt (or non fat)
1 tablespoon lemon juice
1 tablespoon Almond Breeze almond milk
1 Granny Smith apple, coarsely chopped
1 Gala apple, coarsely chopped

2 medium celery stalks, chopped

2 tablespoons chopped walnuts

1 small box Sun-Maid dried cranberries

Mix mayonnaise, yogurt, lemon juice and milk in a medium bowl. Stir in the apples, celery, nuts and cranberries. Serve over salad greens if you like. Cover and refrigerate any leftovers.

Note: This recipe does not make a lot of sauce. If you like more sauce than "barely covered" just double the mayo, yogurt, milk and lemon juice.

These are the dried cranberries I use.